Poultry
Fresh marinated poultry
Enhance flavor and value with our advanced marinating process for poultry. By combining brine injection with traditional tumbling, our method ensures juicier, more flavorful products with reduced massaging time and minimal waste. Experience improved efficiency, better spice adherence, and superior yield with our state-of-the-art equipment.
How can you boost yield and product quality with fresh marinated poultry?
GEA's solution for fresh marinated poultry enhances flavor and value. Marinating poultry products is often carried out by tumblers only. While effective, this is also time-consuming and can lead to wet products and skin slip with skin-on products. The GEA fresh marinated poultry solution addresses these issues by combining injecting and massaging. The GEA injectors with 2mm OptiFlex needles allow for a dense pattern of injection points and precise core injection. This reduces massaging time to 20 minutes, improves spice adherence, keeps the batch drier, and minimizes waste and drip. Additionally, it lowers the risk of skin slippage with skin-on products. The overall result is a more appealing product, higher yield, and enhanced production efficiency.
Examples of fresh marinated poultry products
GEA fresh marinated poultry injection line
Consistent brine mixing and storage, even product loading and spreading, controlled injection and brine cooling, protein activation, excess brine return, tumbling and packaging, GEA can supply the complete line.
Discover a typical fresh marinated poultry process
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.
When injecting is followed by a short massaging step, protein activation is stimulated, and marinades and/or dry ingredients can be added. The GEA massaging function helps ensure consistent marinade distribution, whatever the recipes and process requirements. Features like fast, efficient filling with vacuum, easy discharging and easy cleaning and inspection with no hidden corners offers greater ease of use. Massaging is performed under a vacuum to improve protein extraction, retention, color and yield. Drum angle, -speed and cooling temperature are adjustable for optimum results.
Packaging with our thermoformers
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Around the world in seven questions: New foods we’ll love
Last year was not a year of hyped-up headlines for alternative proteins. Perhaps that is precisely why it was an important year for food biotech, the biotechnology behind everyday foods and ingredients. While the sector worked through a difficult funding environment, approvals were still granted, pilot lines set up and new platforms tested in the background. In short: headlines are turning into infrastructure. Frederieke Reiners heads GEA’s New Food business. She and her team work at the intersection of biotechnology and industrial food production. In this interview, she takes us on a world tour of food biotech in seven questions.
