Brining poultry

Poultry may be chilled for the fresh chicken market, or frozen. Chilling and freezing are mainly by cold air blast. Large birds such as turkeys are wrapped and immersed in low-temperature brine until the outside is well frozen, and then put into low-temperature storage to freeze right through. Some poultry is frozen by spraying with liquid carbon dioxide. 

Use of soy protein products in brine injected or absorbed whole muscle meat products such as beef, poultry, and seafood is reviewed. The importance of functionality on brine performance and within muscle tissue is stressed. Major considerations are selection of the proper soy protein, accompanying functionalities such as water-binding, gelling and viscosity, the specific meat system and requirements pertaining to nutrition, processing and marketing. 

Because brining doesn t preserve meat, the poultry and the brine must be kept cold to inhibit bacteria growth. Both meat and its soaking liquid must remain colder than 40 d rees Fahrenheit, so you ll need a cooler large enough to hold bird and brine or a container that will keep the bird submerged and will also fit into a refrigerator. Plan ahead and clear space if needed. 

Uses Emulsifier, stabilizer, water binder, fiavor enhancer for meat and poultry prods, (hot dogs, baloney, other full-fat and low-fat items) brine ingred. 

Uses Protein source, gellant, emulsifier for comminuted meats, injection brines for additional binding and sliceability in cooked hams, cooked sausage, pork loins, poultry prods., patties, meat and fish balls, cream soups Features Strong gelling... 

---