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  • Brining Actually Make Your Poultry Juicier And More Tender According to studies.

    研究表明,醃製實際上可以讓您的家禽變得更加多汁、更加嫩滑。

  • A research conducted by researchers at the University of Florida published in 1978 on

    佛羅裡達大學研究人員於 1978 年在

  • Poultry Science applied three different treatments to broiler meat:

    Poultry Science 上發表的一項研究對肉雞肉應用了三種不同的處理方法:

  • 1.

    1.

  • marinating in water 2.

    在水中醃製,2.

  • marinating in salted brine, And 3.

    在鹽水中醃製,以及 3.

  • no-marinating.

    不醃製。

  • After cooking, the meat samples were evaluated for flavor, tenderness, and juiciness by a

    烹飪後,由品嚐小組評估肉類樣本的風味、嫩度和多汁性

  • taste panel.

  • The result?

    結果?

  • While, all of them were scored favorably for flavor, tenderness, and juiciness, samples

    雖然所有這些樣品在風味、嫩度和多汁性方面都獲得了良好的評分,但用

  • marinated in salted brine received higher scores than the other two.

    鹽水醃製的樣品比其他兩個樣品獲得了更高的評分。

  • Also, according to them, the meat brined in salted water had significantly higher moisture

    此外,根據他們的說法,與在水中醃製的肉

  • content and lower shear force values (Which is a fancy way to say it's more tender)

    或未經醃製過程的肉相比,在鹽水中醃製的肉 具有明顯更高的水分

  • than meat marinated in water or meat that went through no marinating process.

    含量和更低的剪切力值(這是一種更嫩的說法) 。

Brining Actually Make Your Poultry Juicier And More Tender According to studies.

研究表明,醃製實際上可以讓您的家禽變得更加多汁、更加嫩滑。

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