Injection technology allows marinade ingredients — most commonly salt (sodium chloride) and sodium phosphates (SP) — to be dispersed within whole-muscle cuts of meat immediately and evenly.
Injection and marination are intended to add solutions to meat to affect product color, texture, flavor, plus protein and water-binding abilities. Even and consistent distribution of these solutions throughout whole-muscle product should be the ultimate goal, and injection can maximize the uniformity of the solution distribution.
