An important aspect of marination is the increase of yield of the raw meat, which can provide benefits to the producer and the consumer. Marinating is an effective way to introduce extra moisture into meat that can get too dry when cooked. Marinades soften leaner meats that tend to be dry and make tougher cuts tastier.
Immersion, the oldest method, consists of submerging the meat in the marinade and allowing the ingredients to penetrate the meat through diffusion with the passage of time.
Salt first draws out the liquid from the meat by osmosis; then the brine is reabsorbed into the meat while breaking down muscle structures.
There are several types of marinating according to added solution ingredients. While alkaline marinade solutions contain phosphates, the acid solutions are prepared with organic acids or their salts.
Water-oil emulsions are the third type marinade solutions. The ingredients are used to enhance yield by increasing water content, to improve color, flavor and tenderness and to increase shelf-life in final product.
A general rule of marinade-to-meat ratio is one-half cup of marinade per pound of meat. Times vary depending on the type, cut and size of the meat. Denser meats can marinate for 24 hours or even longer.
Using a marinade is an easy way to impart rich flavor into inexpensive or tougher cuts of beef like flank, shank, and brisket. Salty marinades that use ingredients like soy sauce and miso paste can help meat stay moist, while ingredients like oil and sugar can help form delicious caramel crusts.
Marinating meat
