Rethinking Clean-Label Marinades

Managing moisture in meat and poultry product development isn’t solely about avoiding dryness. It’s also about optimizing yield, texture, and consistency across variable raw materials and formats. This is especially true in fully-cooked products that need to maintain their juiciness and flavor integrity–even after a pass through a microwave or air fryer.

The fully cooked protein category is more important than ever. According to Mintel, 2023 saw a sharp increase in meat and poultry launches focused on convenience, with Gen Z consumers driving the popularity.
Among convenience products, the most growth over the past five years has been in products offering time saving solutions, according to Innova’s new product database, though ready-made. And microwave options have also ticked up.
In any protein product category, a marination step can improve results. Whether applied via injection, vacuum tumble, or sous vide, marinades support water retention, extend shelf life, balance flavor distribution, and contribute to surface browning. Applying marination is especially crucial when dealing with lean or overlooked cuts, which often need to undergo a little more transformation to become consumer ready.

Source: www.meatpoultry.com