Meat injection with spray effect: the influence of injection pressure on the quality
Description of various tests carried out with a spray injector. Given that the size and speed of the micro-drops formed in the injection phase are closely related to the pressure applied to the brine, it can be expected that this parameter will exercise a major influence on injection quality. In this article, a series of tests are described that demonstrate the effect produced by different spraying pressures on three fundamental aspects, which are determining factors in injection quality: standard deviation of injection percentages in a series of sample pieces, brine dripping loss subsequent to injection, and brine distribution in the meat muscle. Based on these tests, the conclusion is reached that spraying pressures starting from 6 kg/cm2 substantially improve injection regularity among pieces and brine distribution in the meat muscle, drastically reducing brine dripping loss, without causing any alteration of muscle structure.
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