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Ground turkey
The Journal of Agriculture and Food Chemistry published that ground turkey or minced Turkey is a mixture of dark and light turkey meat with remaining skin and visible fat〔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.〕 processed together until a "ground" form emerges from the machines.〔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.〕 The turkey meat, skin, and fat is taken off the bone and processed with additives.〔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.〕 The final product has specific characteristics that appeal to customers, including a non pink color and non crumbly texture.〔 The composition of ground turkey is driven by market demand, availability, and meat prices. The majority of ground turkey is made from excess thighs and drumsticks rather than the more costly breast meat. Ground turkey is a common low-fat alternative for ground beef.〔
== Regulations ==
According to the National Turkey Federation (NTF), anything under the label ''ground turkey'' is “manufactured from whole muscle material such as drumstick, thighs, neck, etc., with all components, e.g. skin and adhering fat, in natural proportions."〔 Ground turkey producers are not permitted to exceed these limits.
The United States Department of Agriculture (USDA) does not regulate the amount of fat contained in ground turkey. However, fat content must stay at or below natural levels, which average between 10% and 15%.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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