author(s)
M Anna Anandh and R Annal Villi

abstract
A study was conducted to assess the quality and acceptability of emulsion and restructured meat rolls from turkey meat. Significantly (P<0.05) higher pH, product yield, moisture retention, water holding capacity, drip loss and moisture values were values observed in emulsion turkey meat rolls as compared to restructured turkey meat rolls. However, product shrinkage value was significantly (P<0.05) higher in restructured turkey meat rolls then emulsion turkey meat rolls. No significant differences were noticed in protein and fat contents of turkey meat emulsion and restructured turkey meat rolls. Sensory attributes scores for appearance and colour, flavour, juiciness, texture, binding and overall acceptability scores were significantly (P<0.05) higher in emulsion turkey meat rolls as compared to restructured turkey meat rolls. Turkey meat rolls prepared with emulsion had better physico – chemical characteristics and highly acceptable then restructured turkey meat rolls.