Artificial marbling (fat injection) is the most economically attractive form of meat refinement. It transforms lean cuts (e.g. beef topside, neck) into high-priced steaks with „Wagyu character“. The technological challenge is enormous: a Highly viscous fat emulsion into the muscle fiber so precisely and stably that it looks natural and does not run out during cooking.
Maku offers the complete, synchronized process: From the High-shear mixing stable emulsions (HVB) through to ultra-precise Injection technology for perfect, reproducible marbling.
Area of application: Beef (upgrade), pork neck Target: Natural marbling look without „fat lakes“
Key challenges for the customer
Unnatural look: Visible injection channels or large accumulations of fat („fat lakes“) in the meat.
Grease leakage („bleeding“): The injected fat simply runs out again during cooking or vacuuming.
Uneven distribution: Marbling only on the edges, the core remains lean.
Needle and distributor systems specially developed for highly viscous grease media.
Precise control of pressure and needle speed for deep penetration.
Needle and distributor systems specially developed for highly viscous grease media.
Precise control of pressure and needle speed for deep penetration.
The fat remains bound in the product.
Provides the desired melting behavior and juiciness when frying (mouthfeel).
Area of application: Production of the fat brine Target: A stable, pumpable compound of fat, water and protein
Key challenges for the customer
Phase separation: Fat and water separate before injection (physics works against the process).
Clogged needles: Unstable emulsions or lumps block the injector immediately.
Viscosity fluctuations: Different viscosities lead to incorrect injection quantities and uneven appearance.
The brine remains stable for hours and retains its flow properties.
A prerequisite for trouble-free, uniform injection.
![Lacquer mixer 1000 ltr[1]](https://maku-meattec.com/wp-content/uploads/2025/11/Lakemischer_1000_ltr1-150x150.png)