Brine & Marinade Injectors

The amount of liquid taken up, usually expressed as a percentage of the product's weight, depends on the brine pressure, the number and spacing of the needles, the stroke rate and the distance the conveyor advances between strokes. Brine that is not absorbed drains back to the tank through filters that remove protein and meat particles, so it can be used again without blocking the needles. Weighing units placed before and after the injector can measure the uptake and help keep it on target.

Injection is one of the first steps in making bacon, ham, cured and cooked whole-muscle products, and it is also used to marinate poultry and fish. It is commonly followed by tumbling, which helps the brine spread evenly through the muscle.