Spray injection of meat. Influence of the brine pressure in the quality of the injected products
1994
Freixenet, L.
A meat injecting machine based on a spraying injection concept is tested. Since the size and speed of the micro drops formed during the injection phase are strongly conditioned by the pressure applied to the brine, this parameter can be expected to exert a major influence on the injection quality. In the present work, series of tests are described showing the effect produced by different spraying pressures in the aspects which determine the injection quality such as deviation of injection among pieces of meat, brine dripping loss and distribution of the brine. From these tests it can be concluded that spraying pressures over 6 bar substantially improve the regularity of injection and the distribution of the brine and dramatically reduce the dripping losses without causing any damage in the meat structure. The regularity of injection percentages from piece to piece, is specially improved with the use of volumetric piston propellers instead of continuous pumps for brine impulsion
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