It’s not just baby boomers trying to defy the aging process; it’s the fresh foods they purchase and prepare. Shopping for meat and poultry is nothing like it once was when boomers were just youngsters, fascinated by the in-store butcher who chopped, ground and filleted primal cuts and whole birds to customers’ specifications.
Kids expect their dinosaur-shaped chicken nuggets to consistently have the same tail length. Moms want their deli-sliced turkey to be juicy, while dads hope their tailgating brats taste like they
2010 Dietary Guidelines for Americans. Every five years since its debut in 1980, the guidelines get tweaked to better reflect newer knowledge of nutrition and how what we eat impacts our health.
Marinating has been a major contributor of the global food architecture for thousands of years, for it serves as a foundation to many chefs’ signature dishes. Commonly used to flavor foods, tenderize tougher cuts of meat or firm vegetables, marinades generally contain one or more of the following: seasonings (salt, spices, aromatic herbs and vegetables), acids (vinegar, wine, yogurt or citrus juices) and oil.
When processors are looking to enhance the texture and improve moisture retention in their protein products, one option they can turn to is the use of approved phosphates in their formulations.
The two beneficial effects of phosphates in meat and poultry products are moisture retention and flavor protection.
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