Spray marinating: a definitive solution for improving meat texture
Meat "marinating" is a method that has been used for a very long time to obtain better and different flavors, increase tenderness of the tougher muscles and prolong shelf life of the product by means of salting. At an industrial level, this practice has been absent until recently because no need had previously been found to do research and invest in this type of processing. But in recent years, due to the growing demand for quality products, a major change has been observed in many markets and "marinating" is beginning to become a part of industrial processing. This article examines the influence of spray injection on the organoleptic and sensory characteristics of various types of meat. The results demonstrate that controlled brine injection contributes to improving meat quality and directly influences the consumer's acceptance of these products.
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