Product yields are also improved due to enhancement of the water binding and retention characteristic imparted by salt inclusion in marinade formulations.
Incorporation of marinades to meat, widely known as marinating, is defined as a process for infusing meat with savory ingredients to improve flavor, texture, and juiciness. Marination is considered a value-added option for increasing meat selections. The term marinade comes from the French word “mariner” which means “to place something in salt water”
Injection marinating is perhaps the most widely used method because it allows for dosing of an exact quantity of brine using needles or probes, ensuring regularity in the products without the time losses involved in immersion. It is a syringe-like tool that is used to impregnate meat with added moisture and flavor. To inject a marinade, needles or probes are inserted, and the marinade is injected as the probe or needles are withdrawn, spreading the marinade throughout the piece.
An injection is a great way to add flavor to meats; it is particularly good for adding sweet flavors without the risk of the sugars burning. It adds depth of flavor, plus tenderizes. It’s particularly good for high-heat cooking—like on the grill—to ensure the finished product retains plenty of moisture.
Injection marination
