date:Nov 18, 2015
pers.
Safety Tip
Regardless of the flavor profile a high-volume processor wants to add, there are only two methods: injection and vacuum-tumbling. With injection, no particulates can be used. It has to be water-soluble to inject the marinade into the meat. Research has shown injection might force surface bacteria into the meat, creating a potential food-safety issue, too. Vacuum-tumbling is used for thinner cuts of meat, and particulates can be included. The water-soluble flavors will penetrat