Control of non meat ingredients for meat injection and marination

Meat production and consumption growth has been accompanied by a wide diversification of processed products, while the trading of non-processed meat has decreased Phosphates and non-meat proteins, mainly soy and whey proteins, are widely used to marinate meat, improving Its texture and promoting the fluids retail retention that can bring sensorial benefits to the consumers and improve producers' yield On this technology. the main processes employed ate the infection and the tumbling of raw materials However, some fraudulent practices must be avoided by the meat inspection service. setting limits to the replacement of meat proteins by water and non-meat ingredients The present article reviewed the main aspects of the use of such ingredients enlightening the importance of appropriate analytical techniques to control injected, and marinated products