Oven‐roasted turkey breasts were manufactured with 70% added brine to increase yield. The brine contained salt, phosphate, and various combinations of κ‐carrageenan, starch, and nonfat dry milk and was incorporated into the breasts by injecting and vacuum tumbling. After stuffing into casings, the breasts were cooked at 72°C, and then cooled to 4°C. Incorporation of 0.5%κ‐carrageenan increased yield, improved visual appearance, sliceability, and rigidity and decreased expressible juice compared with the control product. Addition of 1% starch increased yield, but did not increase rigidity. The brine‐added products were rated acceptable by a sensory panel.
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BATER et al. (1992) studied this question.
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