To overcome the challenges faced by food producers curing bacon products, leading technology provider GEA Food Solutions has developed an advanced injection technique which contributes to high brine retention and low standard deviation – crucial to ensuring consistency of distribution, quality and yields.
GEA’s Multijector, an automated injection system, introduces brine in a high-density injection pattern, combined with low injection pressure, avoiding injection points becoming saturated which can cause the brine to purge. A higher density of needles allows less brine per needle stitch to be injected at a lower pressure down to 1.2-1.5 bar.