METALQUIMIA presented at IFFA 2013 the SPRAYPLUS® SYSTEM technology, a surprising evolution of the conventional Spray Effect which brings significant advantages to the injection process of cooked meat products. The patented SPRAYPLUS® technology provides for adjustable needle retraction, creating more uniform brine distribution and reducing the formation of brine pockets in fat and aponeurosis. The end result is a cooked meat product with an improved cut appearance, colour and flavour; greater regularity and consistency in the injection process; but above all, increased product yield thanks to increased brine retention inside the meat muscle.
