Method for continuously processing meat substrates using a marinade with increased viscosity

A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but optionally includes a soluble or insoluble seasoning and other ingredients. Preferably, the marinade also includes a thickening agent, such as modified food starch and xanthan gum, to increase its viscosity to minimize leaking. After the predetermined amount of marinade is added to the package, the package is then sealed. Preferably, the volume of the sealed package is substantially equal to the sum of the volume of the meat substrate and the predetermined amount of marinade. When the marinade includes an insoluble seasoning, it is desirable to add a fraction of the marinade, then place the meat substrate in the package, and then add the remainder of the marinade.