Prepared Foods R&D Seminar speakers shared technologies for carbohydrate use in marinades, as well as ideas about reducing sodium and phosphates.
Carbohydrates added to marinade formulations help moisture management, improve yield, increase juiciness, bind protein and can increase tenderness or firmness of processed meats.
“A large list of carbohydrates can be injected into processed meats for these purposes,” explained Bryan Scherer, vice president research and development, for Penford Food Ingredients, in his Prepared Foods R&D Seminar presentation titled, “Meats & Marinades: Carbohydrates Technologies.”