George and Andrew violently disagree on whether brining meat matters. George thinks brining is totally unnecessary; Andrew thinks George is a heathen. They resolve their dispute with the help of some chemistry, a blind tasting, and DC’s very own Roaming Rooster.

Serving Up Science on PBS Food
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For a guide on how to brine turkey (*not* 5 days) see J. Kenji’s comprehensive blog post:
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The Science of J. Kenji López-Alt's Roasted Potato Recipe:
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How to Fry a Thanksgiving Turkey Without Burning Your House Down:
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Better Grilling Through Chemistry:
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What is the Future of Fake Meat?
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Credits:
Executive Producer:
Matthew Radcliff

Producers:
Laurence Vuckovic
Elaine Seward
Andrew Sobey
Darren Weaver

Writer/Host:
George Zaidan

Scientific Consultants:
Dr. Mark Jones, Ph.D.
Brianne Raccor, Ph.D.
Michelle Boucher, Ph.D.

Executive in Charge for PBS: Maribel Lopez
Director of Programming for PBS: Gabrielle Ewing
Assistant Director of Programming for PBS: John Campbell


Reactions is a production of the American Chemical Society.
© 2022 American Chemical Society. All rights reserved.


Sources:

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Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties - ScienceDirect
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CONSUMER PERCEPTION AND PREFERENCE OF BOTTLED AND TAP WATER - TEILLET - 2010 - Journal of Sensory Studies - Wiley Online Library
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Different actions of salt and pyrophosphate on protein extraction from myofibrils reveal the mechanism controlling myosin dissociation - Shen - 2016 - Journal of the Science of Food and Agriculture
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Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine - Astruc - 2018 - Journal of Food Science - Wiley Online Library
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Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms | Food Production, Processing and Nutrition | Full Text
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Structure of Muscle Fibers (IB Biology) - YouTube
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Myology - Skeletal Muscle (Sarcomere, Myosin and Actin) - YouTube
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Science of Brining
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On the mechanism of water holding in meat: The swelling and shrinking of myofibrils - PubMed
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The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey
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The Right Way to Brine Turkey | The Food Lab
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How to Brine a Turkey for Thanksgiving
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Physical Characteristics and Sensory Evaluation of Cooked Pectoralis superficialis from Broiler Carcasses Chilled in Water or Brine Solutions Under Commercial Time and Temperature Conditions - ScienceDirect
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The Effect of Water Soaking, Brining and Cooking Procedure on Tenderness of Broilers1
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A Comparison of Brined and Unbrined Paired Broiler Carcass-Halves for Tenderness1
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Physical Characteristics of Pectoralis superficialis from Brine-Chilled Broiler Carcasses1
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