Brining Effects on Flavor and Moisture Uptake and Retention in Turkey Meat.

Turkey breasts were brined under two salt concentrations for 24 hours (4°C). Moisture uptake during brining and loss after roasting (177°C) was measured. Seventy-eight culinary students evaluated juiciness, saltiness, sweetness, turkey flavor, and overall liking. Moisture uptake was greater in the normal salt brine (7.2% of initial weight) compared to the low salt brine (6.0%) and water (2.3%). Turkey brined in high salt lost less water during cooking compared to control and water soaked samples. Brined turkey breast, regardless of the salt content of the brine, had higher scores for liking and the perception of saltiness, sweetness, juiciness, and turkey flavor compared to control samples. Turkey soaked in higher salt brine was more liked, had more turkey flavor, and was perceived to be saltier than turkey in a lower salt brine. The use of experiments such as this as teaching tools in culinary and food science classes is also discussed. [ABSTRACT FROM PUBLISHER]