How to Improve Marinated Meat Products?

摘要

Maintaining the quality and consumer appeal of uncooked, cured or marinated meat products is often a big challenge for meat manufacturers and the distribution chain. Especially when meat cuts have been dressed with a marinade, or have been injected or tumbled with a standard brine solution, a high tendency exists for excess liquid to be visible in the retail packaging. This can result in an undesirable level of product rejection during handling and distribution as well as high levels of complaints fr om re-sellers, distributors and supermarkets.