Whole Muscle Injected Meat Products

Meat Yield Extensions

Sometimes large increases in yields are required for different markets so brines/marinades are added at high levels to increase over all yields.

As a general rule the following ingredients are included in brines for pumping and massaging for highly extended whole muscle products.

• Kappa Carrageenan has a very high water holding and will give a very firm gel, is often used for shaved /sliced ham products
• Protein can be injection wheat protein or soy protein - beef stock, egg and plasma proteins are also used
• Starch can be from a range of native or modified starches. Potato and pea starch have the highest water holding for native starch, tapioca, wheat and corn starch have similar water holding capacities
• Modified starches can provide high water holding and firm gels and give freeze thaw stability
• Allowances will need to be made for colour, salt, flavour and texture to help retain product eating quality and appearance as the extension increases.