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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
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
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.