The National Provisioner: What are the primary uses for marinades and brines in meat and poultry processing?

Thomas Powell:

Joseph G. Sebranek:





NP: Do processors use marinades and brines primarily for tenderizing, texturizing, flavorizing or food safety? All of the above? How?

Powell:



Sebranek:



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?

Powell:

Sebranek:



Preserving terms





Marinating



Brining



Basting



Source: U.S. Department of Agriculture