Water binding in raw and cooked marinated turkey breast meat

Raw and cooked turkey breast meat were studied for water binding properties after acidic marination (pH 6.2 to 4.4) with acetic acid solutions containing either neutral (NaCl) or alkaline (Na P O ) salts. Water binding response surfaces were developed for both salts based on a centrifugation technique with 150% fluid addition. A second technique for measuring the amount of bound water due to pH and NaCl concentration was applied to raw and cooked meat after 10, 20 or 30% fluid absorption. Irrespective of the amount of marination fluid addition to raw tissue, breast meat pH was determined by acid (