High-performance injection is the key process for modern meat processing, especially for bacon, ham, large muscles and poultry. The aim is precise, controlled and gentle brine injection - even at extremely high pick-up rates.
Maku injection systems combine mechanical precision, intelligent pressure control and product-specific needle technology to realize the highest yields with a stable product structure.
Area of application: bacon, cooked ham, large muscles
Target: Yields > 60 % with maximum product safety
Key challenges for the customer
Unstable brine distribution at extremely high injection rates
Structural destruction, fat loss and brine leakage
Fluctuating yields between batches
Multi-zone injection for precise brine distribution in fat and lean portions
Precise pressure and volume control even with > 60 % intake
Reproducible results at high line speeds
Uniform brine absorption over the entire batch
Reduced wastage during tumbling and cooking
Stable yield independent of commodity diversification
Extremely high yields with maximum product stability
Reproducible quality independent of raw material variation
Minimal mechanical stress on the product
Combination of injection + tumbler for optimum brine fixation
Scalable from SMEs to industry
Bacon & pancetta (> 60 % Yield)
Cooked ham & cured products
Turkey and chicken breast
Large muscle injection (Turkey, Beef)
Sensitive poultry and seafood products
