MA Doc Making Turkey Jerky for the Soldiers

NATICK, MA - A researcher in Massachusetts is hoping his recipe for a healthy jerky and bacon will go over big with the soldiers in our armed forces.

Natick researcher Dr. Tom Yang is a food technologist in the Combat Feeding Directorate at the U.S. Army Natick Soldier Research, Development and Engineering Center, and he is currently is working on healthier forms of jerky and bacon made from turkey that he believes Soldiers will gobble up, said the U.S. Army Natick Soldier RD&E Center.

He’s been experimenting with something called “osmotic meat technology,” which was originally developed in France. The healthier forms of jerky and turkey bacon have a much lower salt and fat content.

Unlike the hard texture of familiar jerky on the market, the osmotic version reportedly stays moist and is higher in protein. Plus, soldiers can enjoy bacon anywhere in the world, as it is pork-free.

“This is new technology, and it is very energy efficient and is inexpensive,” Yang said in the announcement. “The technology uses a principle called osmosis. So what we have now is a semi-dried meat. It has much less salt and stays moist.”

Yang is also working on healthier forms of hash browns.

Photo Credit: U.S. Army Natick Soldier RD&E Center