Poultry is one of the most sensitive raw materials in meat processing. Low fault tolerance during injection, uneven brine distribution and loss of structure during cooking quickly lead to rejects, complaints and unstable yields.
Maku Meat Tec combines precise low-pressure injection, powerful vacuum tumblers and robust bone-in technologies to create stable, scalable processes - from fillets to whole birds.
Central challenge: Lean poultry meat tends to have a high cooking loss, dry texture and highly fluctuating yield - especially in industrial processing.
Activation of muscle proteins
Improving water retention
Homogeneous, juicy texture
Gentle brine distribution without cell damage
Invisible injection for a clean look
Significant increase in yield
![DSC04792[1]](https://maku-meattec.com/wp-content/uploads/2025/11/DSC047921-150x150.png)
Our recommendations for processing
Central challenge
Poor marinade adhesion, uneven seasoning and loss of texture during cooking - especially with bone content.
Intensive, even marinade absorption
Stabilization of the product surface
Improved texture after cooking
Safe injection despite bone contact
No needle breakage
Deep seasoning also in the bone area
Central challenge
Insufficient binding, unstable product shape and juice leakage during cutting impair appearance and shelf life.
Intensive protein extraction
Building stable binding structures
Homogeneous, cut-resistant texture
Uniform product shape
Reproducible pane quality
High handling stability
Central challenge
Uneven seasoning, dry breast muscles and long cooking times for whole poultry products.
Deep injection along the bone
Even juice and flavor distribution
Improved cooking performance for whole birds
Our recommendations for processing
Central challenge
Very large muscle volumes lead to uneven brine distribution, dry core areas and fluctuating yield.
Deep multi-zone injection for large muscles
Even juice distribution right into the core
High yield with stable texture
Redistribution of the injected brine
Reduction of tension in the muscle
Homogeneous texture before cooking
![B3 m.e.K[1]](https://maku-meattec.com/wp-content/uploads/2025/11/B3_m.e.K1-150x150.png)
![20 (CVM250 m.K.)[1]](https://maku-meattec.com/wp-content/uploads/2025/11/20_CVM250_m.K.1-150x150.png)
