Method for continuously processing meat substrates using a marinade with increased viscosity

A method for continuously processing meat substrates, comprising the steps of:

• placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade, wherein the marinade consists essentially of a solute, water a soluble seasoning and a thickening agent, and wherein the predetermined amount is selected to be substantially absorbed by the meat substrate;
• adding the predetermined amount of the marinade to the package;
• and
• sealing the package to allow the marinade to be substantially absorbed by the meat substrate while sealed.

A method for continuously processing meat substrates, comprising the steps of:

• placing a fraction of a predetermined amount of a marinade in a package sized to contain the meat substrate and the predetermined amount of the marinade, to provide a partially-filled package, wherein the marinade has an insoluble seasoning dispersed therein and comprises a solute, a thickening agent and water, and wherein the predetermined amount is selected to be substantially absorbed by the meat substrate;
• adding the meat substrate to the partially-filled package to provide a meat-containing package;
• adding the remainder of the predetermined amount of the marinade to the meat-containing package;
• and
• then sealing the package to allow the marinade to be substantially absorbed by the meat substrate while sealed.

A method for continuously processing meat substrates, comprising the steps of:

• placing a fraction of a predetermined amount of a marinade in a flexible package sized to contain the meat substrate and the predetermined amount of the marinade, to provide a partially-filled package, wherein the marinade has an insoluble seasoning dispersed therein and consists essentially of a solute a thickening agent, water, and a soluble seasoning, and wherein the predetermined amount is selected to be substantially absorbed by the meat substrate;
• adding the meat substrate to the partially-filled package to provide a meat-containing package;
• adding the remainder of the predetermined amount of the marinade to the meat-containing package;
• and
• then sealing the package to allow the marinade to be substantially absorbed by the meat substrate while sealed.