Should You Chill Your Brine?
Understanding proper brining methods for meat and meat alternatives are essential when it comes to improving product yields, product quality and your bottom line as a processor.
The process of brining generally entails marinating the meat or meat alternative in a solution (brine) containing salt and other functional ingredients before cooking.
Brining allows for a moist end result because it hydrates the cells of the muscle tissue before cooking as well as helps the cells to hold on to the water while they are being cooked.
That means that the process of brining, and doing so correctly, is crucial for processors who want to produce a tasty, quality meat product for consumers.
