Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts.

@article{Bowker2010EffectsOH,
  title={Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts.},
  author={Brian C. Bowker and John A. Callahan and Morse B Solomon},
  journal={Poultry science},
  year={2010},
  volume={89 8},
  pages={1744-9}
}
The effects of hydrodynamic pressure processing (HDP) on marination and meat quality characteristics of turkey breasts were investigated. Breast muscles from 45 turkey hens were removed from the carcasses within 30 min postmortem. From each bird, the breast from one side was treated with HDP and the other side served as a nontreated control. Breasts were then marinated in either 15 or 30% brine (water, salt, and phosphate) based on muscle weight with vacuum tumbling for 30 min or nonmarinated… CONTINUE READING