Kalkun giling

Lemah Turkey, utawa minced Turkey, minangka salah sawijining campuran saka peteng lan cahya daging Turkey karo kulit isih lan katon lemak diproses bebarengan nganti "lemah" wangun muncul. ^[1] ^[2] Daging kalkun, kulit, lan lemak dijupuk saka balung lan diolah nganggo aditif . ^[3] Produk pungkasan duwe ciri khusus sing narik kawigaten para pelanggan, kalebu warna sing ora jambon lan tekstur sing ora remuk. Komposisi kalkun darat didhasarake permintaan pasar, kasedhiyan, lan rega daging. Mayoritas kalkun ing lemah digawe saka pupu lan drumsticks sing luwih gedhe tinimbang daging susu sing luwih larang. Kalkun lemah dikenal amarga luwih murah lan luwih sehat tinimbang daging sapi, nanging amarga popularitas saya mundhak, mula rega kasebut bakal saya akeh. Saiki luwih larang tinimbang daging sapi sing digiling saiki. ^[4]

Referensi

↑ Wong, Michael K., Wong, Michael K., Joseph Sampugna, and Lynn E. Dickey. “Moisture, Total Lipid, Fatty Acids, and Cholesterol in Raw Ground Turkey.” Journal of Agricultural and Food Chemistry. 41.8 (1993): 1229-1231. Web. 28 Nov. 2011.
↑ United States. Department of Agriculture. "Poultry Preparation: Ground Poultry and Food Safety." United States Department of Agriculture: Safety and Inspection Service. GPO. 25 Aug. 2008. Web. 26 Sept. 2011.
↑ Feoning, G. W., Gary Hargus and T.E. Hartung. Color and Texture of Ground Turkey Meat Products as Affected by Dried Egg White Solids. Vol. 47. Poultry Science Assn. Inc., 1968. BYU Harold B. Lee Library. Web. 16 Nov. 2011.
↑ "Protein Power:6 recipes with ground turkey". Men's Fitness. Dibukak ing 4 March 2016.

[nutrition-1] Wong, Michael K., Wong, Michael K., Joseph Sampugna, and Lynn E. Dickey. “Moisture, Total Lipid, Fatty Acids, and Cholesterol in Raw Ground Turkey.” Journal of Agricultural and Food Chemistry. 41.8 (1993): 1229-1231. Web. 28 Nov. 2011.

[facts-2] United States. Department of Agriculture. "Poultry Preparation: Ground Poultry and Food Safety." United States Department of Agriculture: Safety and Inspection Service. GPO. 25 Aug. 2008. Web. 26 Sept. 2011.

[color-3] Feoning, G. W., Gary Hargus and T.E. Hartung. Color and Texture of Ground Turkey Meat Products as Affected by Dried Egg White Solids. Vol. 47. Poultry Science Assn. Inc., 1968. BYU Harold B. Lee Library. Web. 16 Nov. 2011.

[Mens_Fitness-4] "Protein Power:6 recipes with ground turkey". Men's Fitness. Dibukak ing 4 March 2016.

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