Boost yield and product quality by combining injecting and massaging

THE APPROPRIATE INJECTION PATTERN The GEA YieldJector's dense injection pattern gives more than twice the injection points of a conventional injector, providing the highest number of injection points in its class. This optimizes brine distribution, also under and around the bone. GEA injectors offer this possibility because it features injection heads with individual needles that retract when hitting a bone, further increasing the needle-in-meatratio. Marinating bone-in and skin-on poultry products like wings, drumsticks, thighs, legs and whole or half birds adds flavor and boosts value. Traditionally this is carried out using tumbling only. Not only this is a time-consuming batch process, but it also leads to wet products at the outfeed and unsightly effects like skin slip. Combining injecting and massaging in the GEA Fresh enhanced line overcomes these drawbacks. GEA Food Solutions has a complete solution to increases efficiency, produce a more appetizing looking product and boost yield by up to 4%. Injecting AccuJector with chicken wings on belt Bone-in and skin-on poultry parts present specific challenges for injection. Conventional needles have a tendency to break or deform when they hit bone, whereas larger diameters needles leave visible marks in the skin and damage the bone. To overcome these drawbacks, the poultry parts injection solution incorporates a GEA YieldJector, which has an exceptionally high number of injection points and works with sharp, small diameter GEA OptiFlex needles. appearance and an improvement in processing efficiency. Frying/Cooking/Roasting GEA CookStar_Outfeed with chicken legs Yield is most influenced by weight loss during further processing. The better the brine distribution and the lower the deviation between products, the higher the potential yield and capacity during the frying, cooking and/or roasting processes. Add to this the optimal frying control and oil filtration of the GEA EasyFry and the precisely controlled cooking process of the GEA CookStar and you benefit from the best possible processing efficiency. Read more here;http://www.gea.com/global/en/articles/bone-in-poultry/index.jsp