date:Jun 15, 2015
ination into it. Tumbling works best on smaller cuts of meat because of the higher surface-area-to-volume-ratio.
Tumbling is best for boneless or bone-in pieces, or smaller cuts of meat, because penetration of the marinade into the meat fibers is limited to a few millimeters. Cold temperatures enhance marination pick-up during tumbling. A disadvantage is that it is a batch process, so only one batch at a time can be marinated, added Scherer. In addition to starches, a tumble marination formula