The invention provides improved methods using trehalose for preparing and cooking meat. More particularly, it provides for the addition of trehalose t o uncooked meat to obtain decreased shrinkage during cooking. In addition, it provides for the addition of trehalose to increase the meat's liquid retenti on during cooking. Specific benefits include the ability to increase the meat's water retention and fat retention during cooking. The invention provides certain levels of trehalose concentration. It also provides certain combinations of trehalose, salt, and sodium phosphate. Furthermore, it provides for trehalose usage without the addition of starch