To apply structure, texture, taste, shelf life and yield
Salting is a technique that has been used for the preservation of meat for ages. Historically, the most important reason for salting meat has been to increase the shelf life, so meat could still be consumed outside of the slaughter season. Over the course of the years, the technology of salting and brining has evolved. Besides increasing shelf life, injection and tumbling mixes can provide other functionalities, such as applying structure, texture, taste and yield.
An injection mix, also known as a brine, can be injected into meat by means of a multi-needle bed which inserts the brine under pressure. The purpose of this method is to obtain a rapid and even distribution of the salt and other ingredients into the product. Injection mixes are developed to suit the needs of individual customers with regard to functionality, including yield, protein content, cooking yield, drip loss, ingredient declaration, taste, tenderizing effect and color.
After a piece of meat or fish has been injected with brine, the further distribution of the brine can be facilitated by massaging or tumbling the product. During the tumbling process, the brine is evenly distributed and the meat proteins are released from the product. To provide even more functionality, a tumbling mix can be added. The optimum result can be achieved by balancing the distribution of brine by means of maximum diffusion whilst minimizing damage to the muscle parts.
FI&S injection and tumbling mixes are fully customized to achieve the optimum functionality. The mixes are developed in accordance with our knowledgeable team and tested in our product application laboratory together with the customer until the best result is obtained.
We provide injection and tumbling mixes for meat, fish and vegetable/plant applications.
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FI&S provides the food processing industry with food technological functionality by developing, producing and selling custom made blends and solving customers’ problems. The technological functionalities FI&S has to offer include structure, texture, binding, coating, yield, improvement of shelf life, taste and color. By providing functionality to food processors, FI&S is able to make the products of its customers more valuable in terms of economy, customer experience, quantity, product quality, process quality, consistency, (food) safety, reliability and appearance.
FI&S operates a state-of-the-art product application laboratory with pilot scale equipment. The available individual equipment can be combined in different configurations in order to mimic virtually all processes in all segments of the food industry. Thanks to our application laboratory we can develop without disrupting our customers’ day-to-day operations.