What is marination
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What is marination. Ingredient Delivery System Four basic elements Substrate Marinade Process Treatment (s) Packaging. Why marinate?. Flavor enhancement Tenderization Product consistency Increase shell life: protection from thermal abuse, microbial growth Add Value!.

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What is marination

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What is marination

What is marination

  • Ingredient Delivery System

  • Four basic elements

    • Substrate

    • Marinade

    • Process Treatment (s)

    • Packaging


Why marinate

Why marinate?

  • Flavor enhancement

  • Tenderization

  • Product consistency

  • Increase shell life: protection from thermal abuse, microbial growth

  • Add Value!


Ingredient selection criteria

Ingredient Selection Criteria

  • Type of Substrate

  • Process / Technology / Machinery

  • Desired Outcome


Process variation

Process Variation

  • Degree of marination penetration and dispersion

  • Marinade pickup %

    • Up to 10% is marinade.

    • Over 10%: label must say “in a solution of” “injected with” “with ___ added” or “pumped with”

  • % Protein Extraction


Marination processes

Marination Processes

  • Soaking

  • Immersion

  • Drenching

  • Tumble no vacuum

  • Tumble with vacuum

  • Massage

  • Injection


Tumbling

Tumbling

  • Tumbling was first called massaging and was invented for ham processing in Europe many years ago.

  • The idea did not cross the Atlantic until the 1960s

  • Tumbling usually involves a stationary drum with paddles


Tumbler

Tumbler


Tumbling1

Tumbling

  • The marinade is forced into the meat by the action of it dropping down from the top of the tumbler while it is turning.

  • Tumblers:different sizes and shape of drums and paddles for different applications


Tumbling process variations

Tumbling Process Variations

  • Size and Shape of Tumbler

  • Amount of product in Tumbler

  • Time

  • Vacuum

  • Temp of Marinade and Product


Primary functions of tumbling

Primary Functions of Tumbling

  • Uniform distribution of marinade

  • Brings salt soluble proteins to the surface of the meat.

  • Control amount of salt and sodium nitrate needed in curing process.

  • Reduce Curing, Processing and Cooking Time


Primary functions of tumbling1

Primary Functions of Tumbling..

  • Maximize yield and make yield uniformity

  • Improve color and make color uniform

  • Improve slicing characteristics

  • To salvage protein that would have been leached out from the tissue


Curing vs tumbling

Curing Vs. Tumbling

  • In curing brine movement is due to osmotic pressure alone.

  • Tumbling accelerate this process due to movement of the muscle tissue.

  • If injection is used without tumbling, it could take 3-4 days to obtain the same uniform penetration.

  • If soaking is used, an uniform penetration may never be achieved.


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