Marinating and enhancement of the nutritional content of processed meat products

Marinade technology has been used in the meat industry for several decades. In domestic meat cookery and the food service industry, the use of marinades has been employed for an even longer period. With a special emphasis on marinating of poultry meat products, this chapter will review the background to marinating of muscle foods, mode of marinade action, ingredient utilisation in marinade technologies used to deliver marinades and finally the significance of sensory evaluation and multivariate analysis in determining quality of marinated products.