Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat

Turkey breast cubes underwent acidic marination in the presence of salt. The transfer of water, salt and acid was measured, and texture was assessed on the cooked meat. While significant mass gains were observed during marination, from 20 minutes of immersion onwards, only long durations produced an overall matter balance greater than that of non-marinated meat. From the first minutes of immersion, these transfers caused hardening, regardless of the presence of salt in the marinade. For longer durations, only in the absence of salt was significant tenderizing seen in comparison to the non-marinated control. This effect appears to be due on the one hand to passing the isoelectric pH of the meat during acidification, and on the other hand to setting up antagonistic mechanisms breaking down or reinforcing connective tissues by acid and salt respectively. The high degree of tenderization observed in a water–acid solution can be explained partly by dilution of the fiber load per section unit due to protein solubilization.