date:Jun 15, 2015
ats and Marinades: Carbohydrates Technologies
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 RD Seminar presentation titled, Meats Marinades: Carbohydrates Tech