Meats- Enhancement and spices

enhancement

process the meat industry uses to improve yields and customer satisfaction

enzymatic marinades

generally fruit, used to tenderize meat

oil based

used for flavor, minimal tenderization

dairy based

imparts flavor, slight tenderness impact if milk is used

acidic

imparts flavor, slight tenderization

basic flavors

salty, sweet, bitter, sour, and savory

spices

seeds of plants

basic spice

salt, pepper, onion, garlic

common spices in meat processing

black pepper, paprika, mustard, cumin, fennel, clove

herbs

dried leaves and vegtables

common herbs in meat processing

onion, garlic, sage, mint, chili pepper, red pepper

example: 70/30 ground product

70% lean

30% fat