MinuteFood | Why turkey is hard to cook @MinuteFood | Uploaded 1 year ago | Updated 5 hours ago
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Here's why cooking a turkey is so hard - and how brining can help.
๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐:
-Bandman E (1999). Solubility of myosin and the binding quality of meat products. In International Congress of Meat Science and Technology 45: 236-245. http://icomst-proceedings.helsinki.fi/papers/1999_04_04.pdf
-McKee S & Alvarado C (2004) Marination and Brining of Poultry Products: Value Added. AMSA. 57th Annual Reciprocal Meat Conference June 20โ23, 2004. meatscience.org/docs/default-source/publications-resources/rmc/2004/brining-and-marination---functional-ingredients(3).pdf?sfvrsn=2
-Offer G & Trinick J (1983). On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science 8: 245โ281. doi.org/10.1016/0309-1740(83)90013-X
-Pearce KL, Rosenvold K, Andersen HJ, David L, & Hopkins DJ. (2011) Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes โ A review. Meat Science 89:111โ124. doi.org/10.1016/j.meatsci.2011.04.007
-Voyle CA, Jolley PD, & Offer, GW. (1984) The Effect of Salt and Pyrophosphate on the Structure of Meat. Food Structure 3(2):3. core.ac.uk/download/pdf/32566262.pdf
-Xiong, YL (2005). Role of myofibrillar proteins in water-binding in brine-enhanced meats. Food Research International 38(3): 281-287. http://dx.doi.org/10.1016/j.foodres.2004.03.013
๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐ & ๐ต๐ผ๐-๐๐ผ'๐:
-wondrium.com/cooking-basics-what-everyone-should-know?lec=15
-americastestkitchen.com/cooksillustrated/how_tos/5804-brining-meat
-seriouseats.com/how-to-dry-brine
-amazingribs.com/wet-brining-vs-dry-brining
-scienceofcooking.com/science-of-brining.html
-barbecuebible.com/2014/05/02/science-brining
-seriouseats.com/the-food-lab-the-truth-about-brining-turkey-thanksgiving
-seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving
-stellaculinary.com/content/brine/science-behind-brining.pdf
-http://www.cookingforengineers.com/article/70/Brining
๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:
-Dr. Casey Owens, Novus International Professor of Poultry Science at the University of Arkansas
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.
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Thanks to Wondrium for sponsoring today's video! Signup for your FREE http://ow.ly/B6cn50LnlTh
Here's why cooking a turkey is so hard - and how brining can help.
๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐:
-Bandman E (1999). Solubility of myosin and the binding quality of meat products. In International Congress of Meat Science and Technology 45: 236-245. http://icomst-proceedings.helsinki.fi/papers/1999_04_04.pdf
-McKee S & Alvarado C (2004) Marination and Brining of Poultry Products: Value Added. AMSA. 57th Annual Reciprocal Meat Conference June 20โ23, 2004. meatscience.org/docs/default-source/publications-resources/rmc/2004/brining-and-marination---functional-ingredients(3).pdf?sfvrsn=2
-Offer G & Trinick J (1983). On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science 8: 245โ281. doi.org/10.1016/0309-1740(83)90013-X
-Pearce KL, Rosenvold K, Andersen HJ, David L, & Hopkins DJ. (2011) Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes โ A review. Meat Science 89:111โ124. doi.org/10.1016/j.meatsci.2011.04.007
-Voyle CA, Jolley PD, & Offer, GW. (1984) The Effect of Salt and Pyrophosphate on the Structure of Meat. Food Structure 3(2):3. core.ac.uk/download/pdf/32566262.pdf
-Xiong, YL (2005). Role of myofibrillar proteins in water-binding in brine-enhanced meats. Food Research International 38(3): 281-287. http://dx.doi.org/10.1016/j.foodres.2004.03.013
๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐ & ๐ต๐ผ๐-๐๐ผ'๐:
-wondrium.com/cooking-basics-what-everyone-should-know?lec=15
-americastestkitchen.com/cooksillustrated/how_tos/5804-brining-meat
-seriouseats.com/how-to-dry-brine
-amazingribs.com/wet-brining-vs-dry-brining
-scienceofcooking.com/science-of-brining.html
-barbecuebible.com/2014/05/02/science-brining
-seriouseats.com/the-food-lab-the-truth-about-brining-turkey-thanksgiving
-seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving
-stellaculinary.com/content/brine/science-behind-brining.pdf
-http://www.cookingforengineers.com/article/70/Brining
๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:
-Dr. Casey Owens, Novus International Professor of Poultry Science at the University of Arkansas
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.
Merch | store.dftba.com/collections/minutefood
TikTok | tiktok.com/@minutefood_
Twitter | twitter.com/minutefood
Instagram | instagram.com/minutefood_
Facebook | facebook.com/minutefood
