Meat marination: mechanism, methods, and advantages

زاهدی, یونس Meat marination: mechanism, methods, and advantages. In: 2nd International and 6th National Iranian Congress on Organic vs. Conventional Agriculture, August 2019, Ardabil, Iran.

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Abstract

Marination, the addition of liquids to meat before cooking, has been practiced in some form for centuries. Soaking in vinegar, oils, or both, in combination with spices improved flavor of the meat and extended shelf-life or at least masked off-flavors. More recently, marination has been proven to offer additional advantages including improved functionality of product use and improved yield for the processor. Marination improves meat product quality as perceived by the consumer and by increasing yield for the processor. Both are accomplished in basically the same manner, chemically binding water within the muscle tissue. This can be water that is either already in the meat or that is added to it. The ability of meat to hold water is termed “water-holding capacity.” Higher water-holding capacity usually equates to juicier and more palatable sensory perceptions and an overall improvement in meat quality. From the processor’s perspective increased water-holding capacity equals increased yield, or the sale of water at meat prices. Meats are marinated with different methods at the presence of various ingredients, which are reviewed in this article.

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