date:Feb 05, 2013
wder can be included in the dry-seasoning blends used in the tumble marinating of whole-muscle red meat and poultry, in meat rubs and when making sausages and other coarse ground-meat items, Degen says. This multi-functional ingredient raises the value of underutilized whole-muscle cuts by binding and holding moisture during processing and cooking. Usage levels range from 0.5 percent to 2.0 percent of the meat block or 10 percent to 30 percent of the brine for beef and lamb, and between 8 percen