Poultry
Fresh enhanced poultry offers more than increased shelf life. It has evolved into a way of adding value to the products in terms enhanced flavor, more appetizing color, higher yield and an appealing bite.
GEA's solutions for fresh enhanced enables impressive long term brine retention, guarantees the smallest possible variances and reduces brine losses. All while improving product appearance and juiciness.
Exceptionally high number of injection points with unique 2mm OptiFlex material improves brine distribution, prevents bent or broken needles, bone or skin damage and needle marks .
Patented needle cassette design for complete and tool less change-over for cleaning or replacement within less than 10 minutes.
Thanks to GEA's technology, the so-called Time-in-Meat is optimized to the height of the product which leads to better brine uptake and more even brine distribution.
Consistent brine mixing and storage, even product loading and spreading, controlled injection and brine cooling, protein activation, excess brine return and packaging, GEA can supply the complete line.
The starting point for successful marination is a homogeneously mixed brine. Carefully formulated brine that is mixed and stored under tightly controlled conditions will enhance the value, consistency and safety of the end product.
Accurate brine injection needs a little finesse. GEA offers injectors with very dense injection patterns and smooth vertical movement to optimize 'Time-in-Meat' that is further evolved since the beginning in 1969. The more injection points, the better the brine retention. GEA MultiJector's injection head sets needles close to the product for maximum distribution with adjusted pressure. The unique 2mm OptiFlex needles are at the heart of the injector and are stronger than traditional stainless steel and have the superior property of recovering their shape over and over again instead of being deformed or bent. A brine cooler alongside the injector offers exact temperature control, keeps brine circulating and avoids sedimentation. And the GEA MultiShakers in combination with the flip-over drip-off conveyor at the outfeed, shake-off excess brine from both sides of the product and start the activation of proteins, which also close the remaining needle marks.
Packaging with our thermoformers
Showing 4 of 4
The starting point for successful marinating is a homogeneously, under controlled conditions, mixed and stored brine or marinade.
Whether you defrost, melt or thaw using a refrigerator, heating your product or add cold water. It is very hard to control the way your product is reacting and you usually need long time frames to do it.
Whether you produce poultry, ham, bacon or other meat products, brine injection can help you add flavor, juiciness and optimize shelf life while increasing yield.
Efficiency, hygiene, sustainability, safety and reliability are the key benefits of GEA thermoforming packaging systems. Besides the adaptable thermoforming packaging machines, GEA develops labeling, marking and automation equipment.
With the GEA kytero 10, researchers and developers in the biopharmaceutical, food and new food industries now have the latest generation of a powerful accelerator at their disposal.
Michele Schneider's life took an unexpected turn when she married her husband Virlei, an aspiring dairy farmer, and the two started dairy farm Fazenda Inovação Schneider Milk in Brazil. Being a newcomer in dairy farming, Michele saw her passion for the animals and the farm grow quickly. And so did her workload.
GEA helps customers test and scale alternative egg products and ingredients made with precision fermentation.