The challenges of injection (process) The precision of the injection and along with it the quality of the product mainly depend on the following factors: the brine composition and conveyance process and the composition of the piece of meat/fish. This problem is a challenging task for the manufacturers of injectors.Read More →
In the production of cooked ham products, the first step in the process involves treating the meat parts with brine after selecting the initial material. In most cases, the brine is inserted by means of brine injectors. Brine injection involves injecting the required amount of brine very precisely into theRead More →
In this interview, Günter Breitbach, Sales representative and meat technologist at JBT Schröder, describes the advantages of the new IMAX420 ECO line injector and gives tips for cooked cured products. What should butchers pay particular attention to in terms of production technology when making cooked cured products in general? PreciseRead More →