The National Provisioner: What are the primary uses for marinades and brines in meat and poultry processing?
Joseph G. Sebranek:
NP: Do processors use marinades and brines primarily for tenderizing, texturizing, flavorizing or food safety? All of the above? How?
NP: What are the current flavor-profile trends in terms of marinades and brines in the meat and poultry industry? Any new innovations and/or products?
Source: U.S. Department of Agriculture