Meat + Poultry - October 2005 - 45
STICKING
P INTS
By Shane Whitaker
swhitaker@sosland.com
Opportunities and challenges
are inherent in today's injectors
I
njection technology has improved
in the past several years and has
probably reached the pinnacle as
far as equipment improvements, according to one specialist for a leading
equipment manufacturer. Opportunities still loom, however, in terms of
how the equipment is used to add value. Whether for marinating products,
enzyme tenderization or increasing
yields, injectors are being used more
creatively, he says.
Some of the latest features added to
injectors have been Programmable Logic Controllers (PLCs), servo technology and channelized lanes. Nowadays,
injectors are also being engineered for
high levels of sanitation and safety.
Today's injectors feature micro technology for more exact yields. With the use
of PLCs, processors can monitor yields
48
I
MEAT&POULTRY
I
October 2005
I
and whether brines are moving through
the filters properly.
Injector heads use servo technology
to increase throughputs. If an injector
head normally is 12 inches above the
belt but is being used to inject a pork
belly, the head can be adjusted down so
it does not have to travel as far to make
each injection. From a mechanical perspective, servo technology controls the
movements more precisely.
With channelized lanes, processors
can separate injectors into different
pump zones. For example, if a processor is doing an eight-piece chicken cut,
they can put the pieces into the proper
lanes to get the exact pumps for the different pieces, while keeping the chicken together, which often is required by
inspectors.
Another change that processors will
www.MEATPOULTRY.com
find are injectors capable of handling
higher volumes of product. With consolidation in the industry, plants are
looking to increase line speeds, notes
the president for one equipment supplier. He says his company plans to
introduce a new two-head injector that
will allow processor to run at 40 percent higher capacity.
Equipment manufacturers also
have improved the design of injectors
to comply with the American Meat
Institute's sanitary design standards,
eliminating areas in which pathogens
can grow. One supplier started using
a high-polished stainless steel surface
in the past couple of years to meet the
new A.M.I. standards and because it is
easier to clean. In addition, the president of this manufacturer said it has
sloped the machines so that everything
drains away from the product area.
The processing specialist says his
company has rounded and slanted
edges on its injectors, so there are no
straight channels where bacteria can
grow. It has also limited access to the
http://www.MEATPOULTRY.com
Meat + Poultry - October 2005
Table of Contents for the Digital Edition of Meat + Poultry - October 2005
Contents
Meat + Poultry - October 2005 - 1
Meat + Poultry - October 2005 - 2
Meat + Poultry - October 2005 - 3
Meat + Poultry - October 2005 - Contents
Meat + Poultry - October 2005 - 5
Meat + Poultry - October 2005 - 6
Meat + Poultry - October 2005 - 7
Meat + Poultry - October 2005 - 8
Meat + Poultry - October 2005 - 9
Meat + Poultry - October 2005 - 10
Meat + Poultry - October 2005 - 11
Meat + Poultry - October 2005 - 12
Meat + Poultry - October 2005 - 13
Meat + Poultry - October 2005 - 14
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