On another forum, I asked about accelerating a brine through heat(100F in combi, 3 hours). My primary intention is to increase the rate of diffusion. However, accelerated aging might be a positive/negative side effet. Whereby, enzymes tenderise the meat. Mcgee said poultry aging is completed at the plant, takes a day. I can think of three outcomes, which one do you think is most accurate.
-a positive, as it would enhance the effects of aging.
-a negative, over tenderize chicken wings/breast, resulting in a mushy texture.
-or have no effect eithereway as aging was completed at plant, cannot be improved upon