GEA Food Solutions has developed an advanced injection technique which contributes to high brine retention and low standard deviation.

A new injection system for brining bacon and poultry.

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

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

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

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

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.

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

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