Injection and marination are intended to add solutions to meat to affect product color, texture, flavor, plus protein and water-binding abilities. Even and consistent distribution of these solutions throughout whole-muscle product should be the ultimate goal, and injection can maximize the uniformity of the solution distribution. Good slicing yields and uniform cured color are two results of uniform distribution of injected solutions. Color defects such as tiger-striping, poor slicing yields, plus inconsistent texture and cooking yields are all results of uneven distribution of injected solutions. Tumble marination can accomplish the same objectives as injection using less equipment, if done properly, and is often used with solutions that contain spice or seasoning particles too large for injection needles.
Meeting injection targets for solution uptake into meat pieces is a result of balancing pump pressure, injection time and needle design. Injection time involves speed of the conveyor or walking beam, number of passes through injector (or number of injection heads), injecting on both the up stroke and the down stroke (versus only injecting on the down stroke), etc.