Items Tagged with 'marination'

ARTICLES

marinated meat

Marinades add life, and challenges, to meat and poultry merchandising

More processors are injecting marinades into meat and poultry to create higher-margin items with added flavor, but operators must adhere to strict guidelines if they are to sustain quality and shopper interest.
Rich Mitchell
Richard Mitchell
February 28, 2022
No Comments

More processors are injecting marinades into meat and poultry to create higher-margin items with added flavor, but operators must adhere to strict guidelines if they are to sustain quality and shopper interest. 


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Cleaning up marinades one

Cleaning up marinades

Natural labels are chemical-free but still require multifunctional ingredients.
Megan Pellegrini
Megan Pellegrini
January 29, 2019
No Comments
Clean labels are certainly here to stay, but what replaces the chemicals being erased from marinades? “Everyone is waiting for the miracle molecule that will replace phosphate,” says Terry Houser, Ph.D., associate professor at Kansas State University, in Manhattan, Kan. “But I’m not aware of one so far. Phosphate is a unique application and hard to replace.”
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Magnet Drawing Consumers to the Meat Case
Processing Tech

Marinating: A magnet for foodies

Adding diverse and trendy flavors can boost demand for marinated meat and poultry, but processors and retailers must also manage food-safety issues if programs are to prosper.
Rich Mitchell
Richard Mitchell
January 12, 2018
No Comments
Marinating is playing a major role in driving convenience-minded consumers to the meat case.
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marinated beef
Processing Tech

Regulating tenderized beef?

Technological advances have allowed brines and marinades to be more safe and effective, but challenges remain.
Megan Pellegrini
Megan Pellegrini
January 22, 2014
No Comments
This summer, the U.S. Department of Agriculture proposed that mechanically tenderized beef and beef products injected with marinade or solution be labeled due to food-safety concerns.
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