In each of two trials, cooked light and dark meat from bilaterally split, paired carcass-halves were compared for tenderness by shear force analysis after one of the halves had been brined in a 5% (w/w) sodium chloride solution for 16 hr prior to cooking. The data indicated that the brining procedure tenderized the meat from the carcass. This procedure had a greater tenderizing effect (on a percentage basis) on tough muscle than on more tender muscle.
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JANKY et al. (1982) studied this question.
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