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Meat Marinades Back to Product Applications
Test purge Green yield
Phosphate 3.50% 92.00%
Citri-Fi 2.70% 90.40%
No phosphate
or Citri-Fi		 6.30% 81.80%
No Phosphate
or Citri-Fi		 3% Phosphate 3% Citri-Fi


Phosphate reduction in marinades maintaining yields and controlling purge with comparable or improved eating qualities

Citri-Fi® 200FG, 100M40, 100FG, and 300FG are added at 0.5 - 3% in the marinade as an all natural way to maintain yields and control purge.


Comparative Brine Formulas
Item Name
Control
(%)
Citri-Fi®
(%)
 
Water
 
89.7
  
89.5
 
Sodium Triphosphate
 
2.8
  
0.0
 
Salt
 
7.5
  
7.5
 
Citri-Fi® 100 FG
 
0.0
  
3.0
 
Totals
  
100
  
100.00
Important notes for incorporation in injection systems:
1) Incorporate the Citri-Fi into brine solution so that there is no or minimal Citri-Fi lumps to begin with in the brine, which either means a) mixing Citri-Fi with dry ingredients first then mixing into the brine, b) mixing the Citri-Fi with oil first, then mixing into the brine, and/or c) using high shear to remove any clumps.
2) Do not use a level of Citri-Fi in the brine that is so high that the mixture gets too thick so that it does not flow through the system.
3) If Citri-Fi settles out of the brine solution, continuous agitation may be needed in the brine tanks to avoid agglomeration problems.