Marinades - Enhance the Value

The Preferred Choice for Value Added

As the Value Added aspect of our industry reaches popularity, we need to develop a basic understanding of what that means. We need to understand how Value Added products have evolved and where they are headed. We will focus on just those trends that are entering the industry now, such as Marinades and Vacuum Tumbling. Value Added products can give your retail the advantage over your competitor and with a little extra effort, create your own unique recipes, available only at your retail location.

The Preferred Choice

Throughout history Pork has always been the choice for processors for a variety of reasons:

  • Pork's mild flavour is also an asset, as it does not conflict with the flavour of the spice itself.
  • The colour of Pork is generally lighter, which allows the marinade to show and not conflict as darker meats will.
  • Pork is a more economical choice, especially when using the leg.
  • Versatility - there are so many ways to merchandise marinated Pork.
  • Today's Pork is much leaner, making it very attractive for marinades. This aspect allows the muscle to absorb the marinades more readily.

Pork Cuts

When choosing a primal for Value Added cuts, do your homework:

  • The Pork Loin is the most easily identified cut and tends to be the most popular. Although it is more expensive, there are other options.
  • The Shoulder tends to have a fair amount of marbling, the color is darker and the flavour more pronounced.
  • The Rib is a good choice, but the bones do create some unique situations that you will need to research if tumbling.
  • The Leg is very versatile. It is lean, tender and an economical choice for you and the consumer. The Leg is your preferred choice.

When choosing your Pork, focus on quality and freshness. Avoid using the Value Added program to extend the shelf life of old cuts from the counter. You will be able to demand a healthy margin for these cuts, so ensure the consumer is confident in the quality of the final product.

Marinades

"Marinade" originates from the briny sea, it means to soak something in salty water. It was a form of preservation for those people who had access to it. Generally a marinade consists of three basic elements - acids to tenderize, oils to moisturize, and a flavour profile. There are several benefits to marinating meats, the most obvious of course is the increased yield:

  • You can increase the total volume of the meat from 10 to 25%, and still have a high quality product the consumer will enjoy.
  • Juiciness, or moistness, is another benefit. By capturing that marinade, the meat now has a moist texture, even after cooking. It will ensure that the consumer will enjoy the product.
  • Also important is shelf life - you can extend it somewhat, but be careful, it is not the primary purpose of a marinade.
  • You are able to demand a higher price due to your efforts to increase the value of the meat.

Injecting

Injecting can be done in a variety of ways. The traditional way is through "natural osmosis," which is injection through artery pumping. Mechanical injecting uses a syringe to pump the marinade directly into the muscle and finally osmosis through vacuum tumbling.

There are other products available to enhance the quality of your product. Ingredients such as Soya Protein, Salt and Phosphates assist in water retention. "Water retention" means the ability to hold onto the moisture in the meat. Phosphates can be an excellent choice, but be sure you understand that using Phosphates can affect the colour and texture of the meat if not used properly. Again, work with your spice supplier for information on each product. Be sure you understand the legal limitations, the advantages and disadvantages to all of these products before using them.

Tumbling

Simple marinating through natural osmosis will never achieve the same results as marinating meat in a vacuum tumbler. Although the tumbler has been around for decades the "Vacuum" tumbler has just recently come into vogue. The size and cost have come down to the point where even the smallest business can find one to fit its needs. Although the science involved is a little more complicated, the results are definitely worthwhile. It is simply a rotating tub, with the air drawn out to create a vacuum. This causes the muscles to expand and absorb the marinade directly into the cells themselves. The trick is to draw as much air as possible, without rupturing the cells. Although the basics to tumbling are quite simple, there is some creative magic involved. Technology is also rapidly moving forward, offering more possibilities. Take the time to research all the options.

Spices

History

Spices have scattered their way through the history books for centuries. Wars have been won or lost based on who controlled the spice trade. North America was discovered because Columbus was searching for a new route to ship his spices from India to Venice.

No single item played a more important role in the spice trade than salt. It was the first item used by civilized man to preserve meat. Salt was in general use long before history began to be recorded. Salt provided the heads of the community, the "priests," with their "power." Believe it or not, their "Abattoir" became their Temple. A far-flung trade in ancient Greece involving exchange of salt for slaves gave rise to the expression,"not worth his salt." Special salt rations given to early Roman soldiers were known as "salarium argentum." This is the forerunner of the English word "salary."

Spice Facts

The average person consumes 1 to 2 teaspoons of salt a day from all sources. As much as 75% comes from commercially processed foods, 10% occurs in food naturally and the rest we add when cooking or at the table.

In meat processing, salt acts as a binder, helping extract the proteins in processed and formed meats, providing strength between adjacent pieces of meat. Water binding properties are increased and, as a result, cooking losses are reduced.

Understanding the rest of the spice industry is a world of education in itself. The following will provide you with a basic introduction to some popular spices and their characteristics.

  • Coriander has a rose-like flavour. It is sometimes used as an alternative to nutmeg.
  • Fennel has a licorice-like flavour. It is used in Italian sausage, pepperoni and other Italian flavoured meats.
  • Garlic has a strong odour and flavour. It provides the hearty taste in Polish sausage.
  • Cumin has a heavy flavour. It is usually associated with Tex-Mex meat products, chili powder and curry power.
  • Sage has an aromatic, bitter flavour.
  • Paprika has a sweet flavour, but in the meat industry it is used exclusively for its red color.
  • Chili peppers - there are several varieties, with several levels of heat. It is associated with Tex-Mex products and is often used to darken products.
  • Mace and Nutmeg come from the same tree. Both spices provide the flavour most associated with franks and bologna. Mace has a stronger flavour and lighter colour than nutmeg.
  • Red peppercorns have a strong, biting, hot flavour that is not detected on the front of the tongue. It is used for its throat sensation (heat). Black peppercorn is used for its mouth sensation (heat) and pungent flavour.
  • White peppercorn has a less pungent flavour than black pepper. It is used in meat products for the same reason as black, but it does not have black specks.