Marinated meats are very popular with consumers. They offer a large variety of flavours and attractive colours. Butchers also appreciate marinades for their ease of use, their look in the display, and the satisfaction they bring to customers.
In this article, we will present the various options BSA offers you to marinate and season your meat cuts.
A bit of history
Originally, meats were marinated for several reasons: to season them, of course, but also to add an acidic ingredient, such as vinegar or lemon juice.
The objective of adding such an ingredient was twofold: it allowed a better preservation of the meat by lowering the pH and it also tenderized the meat. Indeed, acidity facilitates the solubilization of collagen during cooking. Slightly tougher meat cuts can thus be grilled.
Nowadays, flavour is the main reason for marinating meats. In fact, it is more fitting to refer to seasoned meats than to marinated meats. Various methods are available for butchers to season meat. We can summarize them as follows:
- Oil-based marinades
- Water-based marinades, for immersion or tumbling
- Liquid marinades
- Dry marinades (or dry rubs)
Adding oil is probably one of the first methods used to season meat. The meat is coated with seasoning and is then covered with oil. Some of the spices are soluble in oil and therefore aromatize it.
The layer of oil protects the meat from direct contact with air and allows the seasoning to better adhere to the meat. The downside is that it increases the risk of burning when cooking over a flame.
To avoid the risk of burning, water-based marinades were developed. Two main methods are used with these: immersion and tumbling.
The idea is to dilute the seasoning in a precise quantity of water. Gelling agents or texturing agents are also added to thicken the marinade. The marinade/sauce thus obtained better adheres to the meat and keeps the flavour throughout the cooking process.
In this case, the objective is different. The meat is tumbled for a few hours to allow the water to penetrate it. Through this tumbling, some of the water and flavours are absorbed into the muscle. The seasoned meat thus obtained looks dryer on the outside. It is also much juicier and therefore less dry when consumed.
This method, although very interesting, has the disadvantage of requiring additional equipment: a tumbler or a marinator. These machines are much more efficient when they are used under vacuum.
To do this type of marinating, BSA offers a selection of seasonings for tumbling.
These ready-to-use marinades are gaining in popularity because they are very easy to use while still offering a large variety of flavours and colours. They meet the needs of consumers and, with their ease of use, also those of butchers who are facing a shortage of time and labour.
To do this type of marinating, BSA offers a selection of liquid marinades.
Dry marinades, commonly known as dry rubs, are also gaining in popularity. But can we really call it a marinade if there is no liquid? The question remains.
As you can see, BSA offers a wide variety of processes, flavours and colours to help you prepare products that will appeal to your customers.