In the fast-paced world of meat processing, every machine on the plant floor has to do its job quickly, efficiently and correctly. The injector is no exception, and it can add a great deal of value to a product in a very short time. For diffusion of curing substances, flavor marinades or tenderizing solutions, an injector can pump these different solutions directly into the protein. Unlike the traditional manual injection process, today’s multi-needle injectors are more likely to have an even distribution of the solution.
“This process greatly decreases the time required to achieve even distribution of the ingredients in the solution, compared to earlier immersion or marination methods, particularly for larger cuts of meat,” says Lynn Knipe, extension processed meats specialist at The Ohio State University.