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） 。