Equimex is proud to announce, that it has acquired a SPECTACULAR NEW way to inject brine into meat, without use of any needles. The Equimex FlavorJet will be introduced at the 2009 International Poultry Exhibition, to be held in Atalanta, January 28-30, 2009. Additional information will be avaiable at the JetNet/Equimex booth #2304.
The FlavorJet uses High Pressure to evenly “injet” the little cavities in between the cells in the meat. Therefore, the meat can pick up more brine, without the hassles of blisters of brine in the meat. Pictures below show the big differences and advantages over needle injectors.
Needle punctures partly and only puts a small amount of brine in a bubble.
Nozzle can achieve a more homogenous distribution of brine.
Needles only enter in one angle and always partly
Nozzles can be all around.
Another big advantage is that the FlavorJet system can do whole chicken or whole legs
in-line, and at speeds up to 12,000 per hour. The system can be used on bone-in as well as boneless products thereby offering many unique product possibilities not typically available with conventional needle injection systems.
The In-line Equimex FlavorJet system and samples of the dramatic results that can be achieved are shown below:
In-line FlavorJet system for whole birds.
Chicken Fresh(left) and with 20% injetion.
Chicken parts 18% injetion
FlavorJet advantages:
It can inject very accuratly to a required weight.
All of the advantages and synergies that come with Thickeners in meat can be used.
You can use new types of Brine, Marinades and Sauces. This will lead to completely new products (e.g. in tests, a crème sauce was injected in a Turkey breast at 100%).
Products can be injected accurately at the required spots and at any angle.
Less dripping from sliced or vacuumed products, because of more effective water binding.
Higher yield is possible completely without any Phosphates added.
More tender end products.
Dramatically higher “Injetion” volumes in one run.
Typical tests with chicken show the following results:
“Injeted”[%]
Not injected [%]
Fresh Weight
100
100
Weight after injection
121
100
Weight after 24 hours
117
100
Weights after cooking
105
87
Cooking parameters used
45min cooking
90 °C steam
after 20 min browning
130 °C Hot air.
The Equimex FlavorJet has been Nominated for the "Kip van Columbus" Innovation Award
