Marination of fresh meats by means of spray effect
A recent study was carried out in order to evaluate the influence of spray injection on various types of marinated meat products, in comparison with a conventional injector without spray effect. The evaluation was accomplished by quantifying the parameters that most influence the quality of this type of products, such as: regularity and precision of injection (piece-by-piece calculation of the standard deviation in the injection), distribution of the ingredients inside the muscle (analysis of the sodium chloride content in the product) and marinade retention capacity inside the meat muscle (rate of marinade dripping loss). In each of the trials three types of meat were used: whole chicken, pork and beef, in order to determine whether said spray effect exerted an appreciable influence to substantially improve the above-mentioned parameters, and whether, as a result, regularity of flavor and texture in the finished product was improved.
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