marination - Page 1 | The National Provisioner

Marinades add life, and challenges, to meat and poultry merchandising

More processors are injecting marinades into meat and poultry to create higher-margin items with added flavor, but operators must adhere to strict guidelines if they are to sustain quality and shopper interest.

Richard Mitchell

February 28, 2022

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More processors are injecting marinades into meat and poultry to create higher-margin items with added flavor, but operators must adhere to strict guidelines if they are to sustain quality and shopper interest.

Table top marinating made easy & fast!

Industry News

March 2, 2021

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Hollymatic makes marinating easy with their HVT-30 Vacuum Tumbler that adds consistent quality to marinated menu items.

Cleaning up marinades

Natural labels are chemical-free but still require multifunctional ingredients.

Megan Pellegrini

January 29, 2019

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Clean labels are certainly here to stay, but what replaces the chemicals being erased from marinades? “Everyone is waiting for the miracle molecule that will replace phosphate,” says Terry Houser, Ph.D., associate professor at Kansas State University, in Manhattan, Kan. “But I’m not aware of one so far. Phosphate is a unique application and hard to replace.”

Magnet Drawing Consumers to the Meat Case

Processing Tech

Marinating: A magnet for foodies

Adding diverse and trendy flavors can boost demand for marinated meat and poultry, but processors and retailers must also manage food-safety issues if programs are to prosper.

Richard Mitchell

January 12, 2018

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Marinating is playing a major role in driving convenience-minded consumers to the meat case.

Processing Tech

Find the sweet spot: Marinated meat and poultry

As the prominence of meat and poultry with marinades increases, the importance of leveraging the most efficient operating technologies becomes crucial.

Richard Mitchell

January 24, 2017

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Marinated meat and poultry is becoming more popular and lucrative for processors and retailers.

Injecting marinades: Reward, not without risk

Injecting marinades into proteins can enhance product quality and help generate greater revenues, but food safety is an ongoing issue.

Richard Mitchell

January 27, 2016

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Marinating meat and poultry is a key way to boost retailer revenues.

Navigating the injection waters

Richard Mitchell

January 13, 2015

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The appeal of proteins enhanced with marinades, brines and other solutions is tempered by food safety concerns.

Processing Tech

Regulating tenderized beef?

Technological advances have allowed brines and marinades to be more safe and effective, but challenges remain.

Megan Pellegrini

January 22, 2014

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This summer, the U.S. Department of Agriculture proposed that mechanically tenderized beef and beef products injected with marinade or solution be labeled due to food-safety concerns.