SprayPlus System, evolution of injection of cooked meat products
Quality and effectiveness in the injection process is a critical factor in the production of meat products, and is therefore the focus of continuous research with the objective of improving distribution and retention of brine in the meat. In certain products this objective can be affected by the anatomy and/or morphology of the meat pieces (whole bone-in pieces), or by the characteristics of the process. This can result in products of irregular quality and with yields lower than expected.
This article analyzes the evolution of the SPRAY effect or spray injection, by means of the new SprayPlusSystem technology, to optimize distribution and maximize brine retention in the above-mentioned meat products, in comparison with a conventional injection system (without SPRAY effect). For this purpose, images obtained by computed tomography are used to determine the distribution of salt in diverse consecutive sections of a whole piece of meat. At the same time, a comparative study is conducted on the brine retention and final yield in the production process of injected and cooked bone-in ham. The results show the effectiveness of the new technology in both studies, obtaining a more homogeneous distribution of salt and an increase in yield after cooking of up to 4 percentage points.