Items Tagged with 'injection'

ARTICLES

GEA introduces MultiJector 2mm

Industry News

March 4, 2019

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A new injection system for brining bacon and poultry.

Magnet Drawing Consumers to the Meat Case

Processing Tech

Marinating: A magnet for foodies

Adding diverse and trendy flavors can boost demand for marinated meat and poultry, but processors and retailers must also manage food-safety issues if programs are to prosper.

Richard Mitchell

January 12, 2018

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Marinating is playing a major role in driving convenience-minded consumers to the meat case.

GEA focuses on excellence at every stage of food processing at IPPE

Industry News

December 14, 2017

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The company is showing the GEA MultiJector injection equipment, the GEA MultiDrum suitable for fully automated ‘homestyle’ coating and the GEA DeltaPak thermoformer

Injecting marinades: Reward, not without risk

Injecting marinades into proteins can enhance product quality and help generate greater revenues, but food safety is an ongoing issue.

Richard Mitchell

January 27, 2016

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Marinating meat and poultry is a key way to boost retailer revenues.

Navigating the injection waters

Richard Mitchell

January 13, 2015

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The appeal of proteins enhanced with marinades, brines and other solutions is tempered by food safety concerns.

New GEA MultiJector re-defines accuracy and hygiene in a multi-purpose brine injector

December 11, 2013

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Flexibility, accuracy and hygiene were the three priorities for the design of the all-new GEA MultiJector 700.

Meat Science Review: Managing sodium levels in beef injection brines

Austin Lowder Christina A. Mireles DeWitt, Ph.D.

July 11, 2013

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Injection technology allows marinade ingredients — most commonly salt (sodium chloride) and sodium phosphates (SP) — to be dispersed within whole-muscle cuts of meat immediately and evenly.

Safeguarding tenderized meat

How should processors deal with allegations that mechanically tenderized beef is unsafe?

Megan Pellegrini

January 22, 2013

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Could mechanically tenderized beef become 2013's version of "pink slime"?

New injector for delicate meat by OGALSA

January 20, 2012

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OGALSA and I+D+i team of ADFOOD Group offer a new “Micro-Injection Advanced System” (MAS) technology for the injection of delicate meat.

Lynn Knipe

January 8, 2010

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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.

The Meat Industry Hall of Fame Dinner and Awards Ceremony will recognize the prestigious Class of 2019, on the evening of Jan. 27, 2020, in Atlanta, GA. This Elite Networking Event is co-located with the International Production & Processing Expo (IPPE).

The National Provisioner

December 2019

Check out the December 2019 issue of The National Provisioner, featuring our cover story on chicken processor Bell & Evans, the 2020 Economic Outlook for meat and poultry, and much more.

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Independent Processor

December 2019

Check out the December 2019 issue of Independent Processor, featuring our cover story on the family-run Dayton Meat Products, an exciting culinary trend showcased at CAB's annual conference, and much more.

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