Process and formulation for soaked or tumbled meats

Abstract From the Canadian patent

In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking the meat is intimately contacted with, an aqueous solution having a pH of 5.0-9.0 and a cation normality ratio of Na+/K+/Ca++ of 2-10/1-6/1-4, the contact continuing until the water gain in the meat is at least 8% of the initial weight of the meat. Thereafter a dry powdery coating agent, including starch protein and optional flavoring, is, applied to the meat. During subsequent microwave cooking of the meat the, coating agent forms a starch-and-protein crosslinked continuous skin-like film which controls the heating rate and the microwave penetration depth so that microwave energy …