1. Jennie-O Turkey Store Turkey University

2. Turkey University Objective
To gain a better understanding and comfort level with the various levels of turkey products offered, the raw materials from which they are made, and the processes that are used to manufacture them.

3. Jennie-O Turkey Store is in the food business
Jennie-O Turkey Store is in the food business. We market great-tasting food products made primarily from turkey. We delight consumers and customers with our products and service.
Our Team is the leader in the turkey industry because we are the best at managing all segments of our supply chain from the consumers’ eating experience back to the egg.
Our Mission

4. Product Categories Category Description Rotisserie Natural
Rotisserie-like items, either raw or cooked, and hand aligned. Single or multi muscle, no ground product type items.
Natural
Minimal manufacturing. All natural ingredients.
Premium Tier
Hand aligned or machine stuffed. No binders. Either single or multi muscle, no ground product type items.
Premium Chicken
100% breast meat. No binders. No ground product.
Mid Tier – Better
Single binder. Either hand aligned or machine made, Multi breast, no ground product.
Mid Tier – Good
Binders. Either hand aligned or machine made. Multi breast, ground product.
Economy Tier
Multi piece to ground product, multiple binders, machine made.
Economy Lower Tier
Ground product, limited muscle definition, multiple binders, machine made, liquid smoke

5. Product Tiers – Interactive Portion
BEST
BETTER
GOOD
Craftsmanshp
Hand-made / Hand-aligned
Machine-made
Binders
Binder-free
Single binder
2 or More binders
Meat Block
Single lobe
2-4 Breast lobes
5-7 Breast pieces
Multi-piece
Multi-piece + white meat
Industry Term
Super Premium
Premium
Mid-tier
Economy or Value

6. Reading the Label Ingredient Statement – Meat Block
Term on Label
Explanation
Turkey Breast Meat
Contains breast meat only (no skin)
Turkey Breast
Breast meat only – could contain up to 14% skin
White Turkey
All white portions of turkey (wing meat and trimmings)
Turkey Thigh Meat
Thigh meat only (no skin)
Turkey Thigh
Thigh meat only (up to 14% skin)
Dark Turkey
All dark portions of the turkey, including drumstick meat and trimmings (up to 14% skin)
Turkey
White or dark, breast or thigh (up to 14% skin) Trimmings or whole pieces including mechanically deboned meat (excludes giblets)

7. Reading the Label Non-Meat Ingredients
Term on Label
Explanation
Modified Food Starch
Bind – Texture and better “mouth feel”. Binds water, reduces purge, give meat whiter appearance
Carrageenan
Food gum naturally present in seaweed, can be used in ‘natural’ products. Binds water, improves texture and helps with slicing
Other Binders
Non-fat dry milk, soy concentrates, whey concentrates and milk protein hydrolysate
Sodium Phosphate
For moisture retention – not considered a binder, also works as a microbial growth inhibitor for shelf life improvement
Sodium Nitrite
Used in cured products for color, also works as microbial growth inhibitor for improved shelf life
Sodium Erythorbate
Speeds up curing process, improves shelf life, stabilizes taste over time
Sodium/Potassium Lactate
Similar to sodium nitrite, not as effective, saltier taste
Sodium Diacetate
Used along with sodium lactate, especially in sliced to improve food safety and shelf life
Buffered Vinegar
Added to brine in very small amounts to inhibit growth of LM up to 14 days after package opening

8. Evaluating Turkey Products Things To Look For
Is the product labeled as breast or breast and white turkey?
Look at the ingredient statement - be able to recognize extenders:
modified food starch, nonfat dry milk, carrageenan, etc.
Look for free liquid (purge) in the bag. Traditionally "clean label" means a product will have more purge. Product with extenders, should have minimal purge, if any.
Check the protein levels between the products. Higher protein products that are clean label, have less broth added. Lower protein items should always be less expensive then higher protein product.

9. Evaluating Turkey Products Things To Look For
Always cut the breast along the cut line and conduct a visual inspection.
Look specifically for the number and size of breast pieces.
Larger breast pieces indicate a premium product.
Examine the integrity of the breast muscle.
Cracks or lines in the muscle indicate where binders have been used to separate muscle fibers for moisture retention. These lines are referred to as starch lines. Deeper cracks indicate higher levels of binders.
Look for the use of background meat extenders.
Premium products will not contain any extenders. These are used to lower the product cost.
Uniform surface on machine made and lower level breast products.
Uniform, natural coloring.
Good bind, no seam separation.
Few external "craters" or internal "air holes".
Blood spots

10. Handmade Turkey Breast needs to be sliced in the correct direction
(Follow directional arrows on back of bag)
These items are handmade 2-3 whole breast items. Slicing in this direction will keep the product from shredding.

11. Sampling Suggestions
To maximize sales and yield a positive customer cutting / consumer response. Sample in accordance to least flavor, least salt, least sugar as follows:
Oven Roasted category is always first.
Smoked category is next. Anything after smoked will taste salty or bland.
Sweet category is after Smoked. Make note that any sweet flavored product should go last (maple and molasses). Anything after sweet will taste salty.
Seasoned category is the final sampling and products with garlic need to be last.
Cleansing your palate with a bland cracker is highly recommended.
Drink a lot of water to wash away each product’s taste and try to stay away from sweet beverages.

12. Turkey Meat Cuts
Fillet / Tender:
Section
& Formed
Breast
Products

13. I thought this would be good for a non-raw Turkey U
Premium
Hand Made /Single Lobe
2 Items
Pepper 4274
VIP Rotisserie 4203
Premium
Hand Made /2 to 3 pc
3 Items
Grand Champion Tender Browned 4275
*Grand Champion Old Fashioned Honey 4294
*Applewood Smoked Chicken 4194
* Due size / netting, machine made
Economy Tier
1 Item
Golf ball size pieces & ground / Binder
Blue Ribbon Oven Roasted 4196
Mid Tier - Good
0 Items
Mid Tier - Better
Hand Made /2 to 3 pc
& Binder (Carrageenan or Modified Food Starch)
2 Items
Deli Favorites Mesquite Smoked 4195
Deli Favorites Reduced Sodium 4170
Honeysuckle Hickory Smoked 4249
Economy Lower Tier
0 Items
Ground
Binder

14. Change in the Performance of Turkeys, 1966-2003
Havenstein, et. al., 2004

15. 112 days 196 days Modern 2003 vs 1966 Toms 16 weeks 28 weeks
Havenstein, et. al., 2004

16. Thank you!
Questions?