Poultry and chicken processing: low-pressure injection and vacuum

Maximum yield, stable texture, reproducible quality, for the most sensitive raw material.

Description

Poultry is one of the most sensitive raw materials in processing, with a risk of uneven brine distribution and loss of structure during cooking. MAKU's low-pressure and vacuum technology protects the cell and maximizes water retention.

Breast / fillet: low-pressure injector for gentle distribution without cell damage.

Whole birds (chicken/turkey): multi-needle injector, deep injection next to the bone → uniform flavor and better cooking yield. Marinated pieces / bone-in wings: tumbler for intense marinating + injector with bone protection. Poultry ham: vacuum technology for protein extraction/binding + forming.

Technical angle: "plumping"/enhancement with multi-needle injectors or vacuum tumblers introduces the salt solution into the muscle; salt denatures proteins → the matrix binds water (WHC) → juiciness/tenderness; binders prevent leakage in transport/cooking. The HPI belt servo series (450S/650S/1000S) is explicitly designed for poultry/fish.

LATAM trend: clean-label / phosphate-free brines → reference to MAK Ingredients.

Process line: Soft loading → HPI (low pressure/Servo) → Tumbler B.
MAK Ingredients: Brine / functional ingredients (low phosphate)

Low-pressure multi-needle injection + vacuum increase WHC → more juiciness and cooking yield without leakage; bone-safe injection in whole birds; reproducible quality with sensitive raw material = less rejection.