Turkey breast muscles were processed conventionally and hot‐boned. Hot‐boned breasts were chilled or tumbled in ice or ice and solutions of NaCl or Lem‐O‐Fos. Tumbling tended to increase “moisture pickup” and cooking losses; chilling in an ice and Lem‐O‐Fos mixture tended to decrease cooking losses and increase percentage moisture in cooked samples. Panelists scored flavor of muscles marinated in NaCl as significantly saltier than other muscles. Firmness and cohesiveness of samples hot‐boned with no additional treatment tended to be greater than of other treatments.
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Cunningham et al. (1988) studied this question.
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