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Natick researcher develops turkey bacon, turkey jerky
By Jane Benson, NSRDEC Public Affairs
NATICK, Mass. (Nov. 23, 2015) — Natick researcher Dr. Tom Yang wants to talk turkey.
Yang is a food technologist in the Combat Feeding Directorate at the U.S. Army Natick Soldier Research, Development and Engineering Center, or NSRDEC. He is working on healthier forms of jerky and bacon made from turkey that he believes Soldiers will gobble up.
Yang has been experimenting with osmotic meat technology, which was originally developed in France, to develop the new turkey jerky and turkey bacon products that taste great but are much lower in salt and fat.
The turkey, osmotic version of jerky stays moist and avoids the texture problems of commercial jerky, which can become brittle. It is also higher in protein. The turkey version of bacon allows all Soldiers to enjoy bacon anywhere in the world because it does not contain any pork.
By Jane Benson, NSRDEC Public Affairs
NATICK, Mass. (Nov. 23, 2015) — Natick researcher Dr. Tom Yang wants to talk turkey.
Yang is a food technologist in the Combat Feeding Directorate at the U.S. Army Natick Soldier Research, Development and Engineering Center, or NSRDEC. He is working on healthier forms of jerky and bacon made from turkey that he believes Soldiers will gobble up.
Yang has been experimenting with osmotic meat technology, which was originally developed in France, to develop the new turkey jerky and turkey bacon products that taste great but are much lower in salt and fat.
The turkey, osmotic version of jerky stays moist and avoids the texture problems of commercial jerky, which can become brittle. It is also higher in protein. The turkey version of bacon allows all Soldiers to enjoy bacon anywhere in the world because it does not contain any pork.
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