Study of the influence of adding

fluids to Chicken Products by means of the

‘FlavorJet- system’

Summary ................................................................................................................................................ 3

1.Introduction .......................................................................................................................................... 5

2. Experimental Design ........................................................................................................................... 6

2.1 Legislation .................................................................................................................................... 6

2.2 Research Set-Up ........................................................................................................................... 6

3. Results ................................................................................................................................................ 8

3.1 Microbiologic ................................................................................................................................ 8

3.1.1 Introduction ........................................................................................................................ 8

3.1.2 Results ............................................................................................................................... 8

3.1.3 Conclusion ....................................................................................................................... 20

3.2 Sensory ........................................................................................................................................... 21

3.2.1 Introduction ...................................................................................................................... 21

3.2.2 Results ............................................................................................................................. 21

3.2.3 Conclusion ....................................................................................................................... 29

3.3 Weight and Drip Loss-Loss ......................................................................................................... 30

3.3.1 Introduction ...................................................................................................................... 30

3.3.2 Results ............................................................................................................................. 30

3.3.3 Conclusion ....................................................................................................................... 34

4. Final Conclusions and Recommandations ........................................................................................ 35

This company has had the possibility to test the “FlavorJet” needle-free injection system in a production environment. By means of this injection system is it possible to add, under high pressure, water, flavours and/or adjuvant to meat to obtain, amongst others, more tender products.

The purpose of this study is to be able to assess the influence of the needle-free injection technology on the product features and the microbiological sustainability of chicken products.

For this study the legislation regarding injection of chicken products is important. Adding water to fresh, raw meat is not prohibited. However, it is required that the denotation on the label of the fresh, raw meat will be supplemented with the word “water”. When injecting meat that is marketed as prepared meat the injected ingredients must be stated on the ingredients declaration label. The ingredient water can be classified as not being present as long as it is 5% or less of the total quantity of the product.

The needle free injection technology is applied to the following products: whole chicken, chicken breast filet, chicken wings and chicken legs.

An injection fluid, based on water, salt and adjuvant is added to these products.

The 4 different product types are injected with 5% and 10% injection fluid. Also, products of the same batch are stored as non-injected reference material.

In order to see what the influence of the needle-free technology that are seasoned or marinated, the 4 injected product types will be further prepared as follows:

- After injection, packing on tray; these are called natural products

- After injection, seasoning, then packing on tray; these are called seasoned products

- After injection, marinating, then packing on tray; these are called marinated 
  products

When looking at the microbiological results it can be seen that the general bacterial count, the yeasts and the enterobacteria increase when injected. In particular with the amount of kve/g enterobacteria this increase can clearly be seen for the natural products. However, this increase is not exceeding the quality standards of this company. A well monitored needle-free injection process with good quality ingredients does not influence the standards for shelf life set by this company. When injecting and seasoning, the increase is less; spices have a lower initial bacterial count and negatively influence the circumstances for bacterial growth. This is not so much the case for marinades.

A Test Panel has been put together to test the sensory effects of the needle-free injection.

The preference of the panel members for natural chicken filets, chicken legs, whole chicken and chicken wings goes to products injected with 5% and 10% injection fluid. With grilled chicken filets is their preference for non-injected filets. This is because they find the chicken filets too salty. This is just a matter of changing the formula of the injection fluid. The panel members find the filets more tender.

The preference of the panel members with seasoned products is always for the injected products.

They find these products more tender.

On the basis of the sensory results the conclusion is that the needle-free injection of chicken parts gives more taste and more tenderness to the products. These products are judged to have a better quality. This is in particular the case with the 5% injected products.

It is recommended not to inject chicken products natural. When natural products are injected, it is required by law to state on the product label below the product name that this product contains water.

The percentage of water is not relevant in this case. Also, there is more bacterial growth with injected natural products.

Bacterial growth is less with seasoned products and, in a lesser way, with marinated products. The marinade is sliding a little bit of the injected products. This can be adjusted by using marinades with a higher viscosity.

More drip loss in the package can be seen as a negative by the consumer. In particular with injected wings and legs there is more drip loss in the packages. This makes these products less suitable for injection. However, this can be overcome by using a absorbing pad in the packages. Another possibility is to add a water binding adjuvant that does not require declaration on the ingredients label.

Chicken filets and whole chicken retain the injected fluids very well and the injected products are judged as tender and delicious. It is recommended that seasoned or marinated products are injected first by this needle-free injection method.

Also the injected and then grilled products are judged “very good” by the test panel. The consumer will experience injected chicken products as less dry and more tender. Also these products are eligible for the needle-free injection method. It is important to match the injection fluids and the seasoning to avoid a salty taste.

It is recommended to invest in a FlavorJet needle-free injection system and start with 5% injection fluid. In case the water percentage stays below 5% of the end product the ingredient water does not need to be declared.

Click here to download the complete PDF file.