Marinated Pork
Higher yield · better juiciness · consistent texture — proven in a head-to-head vacuum-tumble & freeze–thaw trial.
XF-M508 · Meat / Cooked↓ Datasheet (PDF)
The challenge
Marinated pork slices lose weight and turn dry after cooking and freeze–thaw. We evaluated three phosphate formulations for water-holding capacity across vacuum-tumbling, freeze–thaw, and thermal-processing cycles.
Key finding. XF-M508 delivered a +9.3 percentage-point yield gain over the market standard — from a single ingredient switch — while scoring highest for juiciness and texture.
How we tested
- SubstrateFresh pork sliced to 4 mm; 1,000 g standardized per batch.
- BrineCool water + ice (6–10 °C) · Phosphate 3 g, Salt 15 g, MSG 5 g, Sugar 10 g.
- TumblingVacuum tumble mixer · 30 min @ 12 rpm for uniform absorption.
- Freeze–thawFrozen at −10 °C for 12 h to simulate commercial storage.
- Cook & evaluateBoiled; blind sensory panel for juiciness & texture.
Head-to-head results
| Metric | Market Std #1 | Market Std #2 | XF-M508 |
|---|---|---|---|
| Thawed weight | 1,289 g (+28.9%) | 1,291 g (+29.1%) | 1,382 g (+38.2%) |
| % Yield | 128.9% | 129.1% | 138.2% — best retention |
| Yield gain | Baseline | +0.2% | +9.3% |
| Sensory | Dry & sticky | Juicier than baseline | Best texture & juicy |
Why XF-M508 wins
Engineered for thermal stability and moisture retention, XF-M508 builds a robust, cross-linked protein matrix that resists denaturation at high temperature. It locks moisture inside the cell during boiling, eliminates the sticky surface defect, and breaks the yield-vs-quality trade-off — the highest weight retention and the best bite.
Product & use
Want this yield gain on your line?
Send us your product, process, and target — our technical team runs the trial for your formulation.
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