Marination or flavour enhancement refers to the process by which an aqueous solution
is added to the meat. The brine solution is mainly composed of water and different
ingredients including vegetable extracts, natural flavours and salts. The effect
of marination or flavor enhancement is essentially in the moisture retention during
cooking ensuring a more succulent and tender product.
It is important to emphasise that excessive flavour enhancement can have a negative
impact on meat quality, producing a less acceptable product.
The reason for flavour enhancement is simply to produce a better chicken eating experience! During the slaughter process,
chicken meat loses its natural moisture and tenderness. This typically renders the
meat dry and tough, especially the breast meat. Hence, the introduction of brine
marination technology to overcome the dryness and toughness of the chicken meat.
In addition, a quick freezing method ensures that the brine is retained in the meat
thereby counteracting the loss of moisture.
3. Astral's Standard Practice
Whilst no legislation currently exists that regulates brine enhancement levels in
chicken meat, Astral continuously measures the impact of flavor enhancement practice
on the quality of our final products. Government and Industry bodies are in discussion
in an endeavour to set appropriate industry standards.