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.
Companies like GEA process and store large amounts of sensitive data. However, security incidents, from ransomware attacks to physical intrusions and industrial espionage, are ever-expanding. GEA’s effective protection of its business partners’ data – as well as its own proprietary information – is evolving into a competitive advantage. We spoke with Iskro Mollov, GEA’s Chief Information Security Officer, about what it takes to protect a global business in a volatile world.
Resource-efficient fashion has been a long-sought ambition amid the fashion industry’s considerable contributions to global carbon emissions. The need to close the loop by recycling textile fibers into virgin-like materials is higher than ever but seemed like a distant dream until now: Circ, GEA’s American customer and pioneer in the field of textile recycling, might be rewriting the future of the fashion industry.
Alternative proteins are promising – yet still expensive to produce. The usual response is that scaling up will solve this issue. But what if the solution was really about getting better, not just bigger? From more efficient, high-yield processes to upcycling waste heat, engineers are reshaping how we grow food.