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What is marination

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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  1. What is marination • Ingredient Delivery System • Four basic elements • Substrate • Marinade • Process Treatment (s) • Packaging

  2. Why marinate? • Flavor enhancement • Tenderization • Product consistency • Increase shell life: protection from thermal abuse, microbial growth • Add Value!

  3. Ingredient Selection Criteria • Type of Substrate • Process / Technology / Machinery • Desired Outcome

  4. 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

  5. Marination Processes • Soaking • Immersion • Drenching • Tumble no vacuum • Tumble with vacuum • Massage • Injection

  6. 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

  7. Tumbler

  8. 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

  9. Tumbling Process Variations • Size and Shape of Tumbler • Amount of product in Tumbler • Time • Vacuum • Temp of Marinade and Product

  10. 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

  11. 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

  12. 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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