Marinated and Precooked Meat Products

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Marinated and PrecookedMeat Products

• Lynn Knipe Animal Sciences 550
• The Ohio State University

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Marinated Products

• also referred to as enhanced
• most large packers are producing enhanced pork
• soaked, massaged, tumbled, or injected
• to improve taste, texture, tenderness,
  juiciness, color (not to extend)
• up to 10 solution uptake
• up to 3 tenderizer (part of the total)

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Precooked Products

• Changing Consumers (1984-94)
• meals prepared at home declined 10
• meals eaten at restaurants - no change
• meals prepared away from home increased 10
• 75 of adults dont know whats for dinner by
  430 pm.

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Changing Consumers

• most consumers know how to prepare chops,
  steaks, sausage, burgers..
• many consumers dont know what to do with
  roasts and dont have either the time, or
  desire to learn how, to prepare roasts

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What Can You Do to Reach These Consumers?

• Do the preparation for them!
• Ready-to-eat means dinner table ready.

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Add value to lower value whole muscle cuts by

• breading, stuffing, skewering, seasoning rubs,
  marinating - variety
• pre-cooking - variety convenience
• pre-cooking hot holding
• ultimate in convenience

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Todays Lab will compare

• Control pork chops not enhanced - grilled.
• Commercially enhanced pork chops - grilled
• OSU enhanced chops oven cooked.