Sample turkey meat similar to that grown by pilgrims at upcoming tasting event
Oct. 10, 2007Contact Information:
Anne Fanatico, Research Assistant, Center of Excellence for Poultry Science
479-263-3950 / afanati@uark.edu
FAYETTEVILLE, Ark. -- Interested in sampling turkey that closely resembles what the pilgrims ate back at the first Thanksgiving? You'll have the opportunity to try "heritage" turkeys during the Ozark Slow Food tasting event Nov. 3 at Basil's Café in Rogers. Chefs Aaron Nicks and Kendall Spencer will prepare this special turkey along with dressing and gravy for a homegrown holiday experience. A $10 tasting will be held at 4:00 p.m. and a $30 meal featuring the turkey will be served at 6:30 p.m.
Researchers from the University of Arkansas System's Division of Agriculture will be studying different types of "heritage" turkey this fall through a grant from the U.S. Department of Agriculture's Sustainable Agriculture Research and Education (SARE) program, and as part of the grant, providing an opportunity for the public to try the meat.
These types of turkeys are often referred to as "heritage" turkeys because they are similar to those grown at the turn of the century. They have bronze-colored feathers, rather than all white like today's modern turkey, and are grown slowly with access to the outdoors rather than indoor turkey houses. Depending on how these birds are raised, they may be classified as "free-range" or certified organic by the U.S. Department of Agriculture.
Division of Agriculture scientists Casey Owens and Jean-Francois Meullenet will compare the meat characteristics of three types of turkeys: slow-growing turkey raised free-range, fast-growing turkey raised free-range, and conventional turkey from the grocery store. The slow-growing turkey comes from the farm of Frank Reese in Kansas and is processed in an air-chill plant inspected by the USDA. Reese's operation has been highlighted in Bon Appetit magazine.
Researchers will then analyze nutrient composition as well as meat characteristics such as tenderness and appearance. Sensory analysis will also be conducted to assess texture, flavor and acceptability of the specialty and conventional products. The public can try the meat at the Basil’s Café event.
Owens and Meullenet are in the division's poultry science and food science departments, respectively, on the university's Fayetteville campus. Ozark Slow Food is a local chapter of Slow Food USA, a nonprofit organization that promotes preserving unique American flavors and local, seasonal foods.
Please contact project coordinator Anne Fanatico for more information afanati@uark.edu 479-263-3950.