Meat&Poultry - November 2013 - 73

injection systems

bone-in meats where processors are

protein on or near the surface of the

standard deviation in the industry, he

looking for value-added in the most

product," Mason says. "Injection al-

adds. Its latest model is the IMAX IT,

efficient manner possible. This value

lows for the marinade/brine to be dis-

which features an in-line weighing

comes in various forms - brine-pocket

persed throughout the entire piece

system to monitor and adjust the in-

reduction, consistent needle-tip pres-

and interact with all of the available

jection pick up automatically. "Pick-

sure, repeatability and accuracy.

protein in the piece."

up checks will be automated provid-

"The driver behind bone-in meat

Although centered around the in-

ing peace of mind to the processor to

and poultry injection can be traced

jector, a successful marination pro-

ensure they remain on-target at all

back to consumer demand," Mason

gram encompasses much more than

times," he says.

says. "As our industry evolves, we find

just one piece of equipment.

Versatility a 'must'

our consumer demands shifting to

"It is about the entire process -

more convenient, consistent and tasty

meat, brine, individual ingredients, the

Worldwide growth for bone-in (home-

products. These demands are direct-

timing of addition of ingredients, brine

style coated) poultry products requires

ed to processors and further to equip-

and meat temperature, age of meat,

an injector that can handle bone-in

ment manufacturers. The injection of

dwell/hold time during processing,

and boneless products with the same

bone-in meat and poultry products in-

etc.," Mason says. "Find a vendor that

machine set-up, says Fons Jacobs,

creases the juiciness, tenderness and

not only knows and understands all

product sales manager of marination

flavor of products. This satisfies the

that goes into a successful marination

with GEA Food Solutions North

demands of consumers and reduces

program, but one who can help you

America Inc., Frisco, Texas.

the cost of production to processors

develop a successful process, as well."

Features GEA's customers are

by increasing yields."

Wolf-tec food technologists comple-

looking for in injecting equipment for

ment its sales and service teams.

bone-in products include no needle

There is increasing demand for
ready-to-eat items that tend to take

Wolf-tec's IMAX injectors have

marks on skin-on products, no brine

more thermal abuse, such as reheat-

earned respect for their injection accu-

pockets close to bones and no bent or

ing in a microwave or holding for ex-

racy and repeatability with the lowest

broken needles during production,

tended periods - both of which are
detrimental to juiciness and flavor.
When commodity market conditions drive protein costs higher, marination can increase yield and drive
costs down at the consumer level.
Increased consumer awareness of
the "healthfulness" of what they are
eating ultimately leads to decreasing
use of functional ingredients, such as
salt and sodium phosphate.
"This decrease in functional ingredients makes traditional methods
of marinating [i.e., vacuum tumbling] less ideal because these traditional methods only interact with the
GEA's MultiJector is the company's newest
system used to inject meat and poultry.

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Meat&Poultry - November 2013

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