date:Feb 05, 2013
t and 20 percent of the brine for pork. The finished meat product will contain less than 0.5 percent plum powder when tumbled for 22 to 26 minutes with a vacuum pressure of 23 pounds. Other plum ingredients can be used, with usage levels varying by ingredient and protein, Degen explains.
USDA has issued no objection correspondence for using plum ingredients as a binder and as a natural flavor in raw, cooked and processed meat and poultry.
In conclusion, industrial marinades provide consumers a