Christina A. Mireles DeWitt, Ph.D., is an associate professor in the Department of Food Science & Technology, and director of the Oregon State University Seafood Research & Education Center in Astoria, Ore. She can be reached at christina.dewitt@oregonstate.edu.
Injection technology allows marinade ingredients — most commonly salt (sodium chloride) and sodium phosphates (SP) — to be dispersed within whole-muscle cuts of meat immediately and evenly.
