Entirely different flavor systems are used when dealing with whole muscle products versus ground products. While adding color and whole or ground spices into Italian sausage, an Italian pork roast will have very little flavor injected into it. If flavors are injected into the roast, they will be clear extractives to avoid tiger striping (where color is only in the path of the injector needles entering the muscle). In ground items, you have a lot more control over the bind of the meat product: fat levels can be adjusted to impact protein extraction levels; flavors can be more evenly mixed into the meat. Whole muscle products require more time and physical action to manipulate. Again, sodium phosphate can help by increasing the moisture uptake and juiciness of the finished product. Also, physically tumbling the muscle will help break down collagen and soften the tissue.
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