GIFSQ Tools · Module 08 — Meat, Poultry, Fish & Seafood · Tool 151 of 500
Measure marinade pickup: weigh meat before and after marinating to get the pickup as a percentage, the marinade taken up and the marinated weight.
Try sample values — fills the form with the worked example below.
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Marinade pickup (%)
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Marinade taken up (g)
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Marinated weight (g)
Equation: Marinade pickup (%) = (weight after marinating − weight before marinating) ÷ weight before marinating × 100. Marinade taken up (g) = weight after marinating − weight before marinating.
Method: Marinade pickup by weighing before and after marinating and draining, standard meat-processing practice. The pickup is the share of added marinade the meat holds; it decides the added-solution declaration on the label and, for cured marinades, the finished-product salt and nitrite levels.
Assumptions: the after weight is taken after the surface marinade has drained and before any surface drying; both weighings are on the same scale; the marinade is the same batch throughout.
Limitations: pickup varies with meat pH, cut, marinating time, temperature and vacuum, so values are only comparable under the same conditions; the tool does not check labelling limits for added solution.
Rounding: marinade pickup to 2 decimal places; marinade taken up and marinated weight to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Marinade pickup by weighing before and after marinating and draining, standard meat-processing practice. The pickup is the share of added marinade the meat holds; it decides the added-solution declaration on the label and, for cured marinades, the finished-product salt and nitrite levels.
Assumptions: the after weight is taken after the surface marinade has drained and before any surface drying; both weighings are on the same scale; the marinade is the same batch throughout.
Limitations: pickup varies with meat pH, cut, marinating time, temperature and vacuum, so values are only comparable under the same conditions; the tool does not check labelling limits for added solution.
Rounding: marinade pickup to 2 decimal places; marinade taken up and marinated weight to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Meat weighing 1000 g before marinating weighs 1120 g after marinating. Marinade taken up = 1120 − 1000 = 120 g; pickup = 120 ÷ 1000 × 100 = 12.00 %.
Enter values above to see results.
Marinade pickup of 8–15% is common; much higher pickup usually means a long vacuum tumble or a high-phosphate marinade. Tool 151 of 500 — GIFSQ
