Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

Nowadays, natural preservatives, specifically involving marinades, are being applied to meat products enhance various quality attributes. The need for food preservation has continually strengthened the processing of products. Besides global production bovine, porcine, ovine, and caprine animals, including poultry, that varies across continents, meeting demands/needs ever-increasing (global) population remains focus. growing consumer health awareness alongside intensifying competition by producers cumulatively strengthens call healthier products, strategies. However, as published experimental/synthesized literature animal plant-based marination, thermal processes continues grow, there is a supplement existing information. Therefore, this treatise aims discuss how been enhanced through marinations processes, drawing from marination: some key examples usefulness; marination/marinades: briefs on preparation applications; major marinated products; well implications thermally processed In certain instances, either marination would aid heat or vice versa, while in others, may be detrimental marination.