date:Jun 15, 2015
s to inject marinade deeply into the meat. The needles are flexible and can go around bones, making this ideal for large cuts of bone-in meat or whole chickens and turkeys. It can also be used on smaller boneless cuts, but this is often overkill. Injection marination is a continuous process, which is beneficial.
Similar marinade ingredients are used, [such as] water, salt and phosphates, which increase water-holding capacity of the muscle fibers, adds Scherer.
Kappa carrageenan in very small a