Injection & Tumbling mixes
At Fi&S, we develop high-quality injection and tumbling mixes that enhance texture, yield, shelf life and flavor. Our innovative formulations ensure consistent results, helping manufacturers deliver premium products that meet industry standards and consumer expectations.
Injection
Injection involves introducing a carefully balanced brine solution—consisting of water, salt, functional ingredients, preservatives and spices—directly into the meat or fish. This allows for precise control over flavor, moisture content and texture, while also extending the product’s shelf life. Whether you’re producing cooked ham, poultry, bacon or fish, injection helps deliver consistent quality at scale.
IMPROVED TEXTURE
Makes the meat more tender.
MOISTURE RETENSION
Ensures juiciness and higher yield.
EXTENDED SHELF LIFE
Preservatives inhibit bacterial growth.
ENHANCED FLAVOR
Delivers a richer taste experience.
Tumbling
Tumbling is often the essential follow-up step after injection. The meat is placed in a rotating drum, where it is gently massaging in a rhythmic motion. This mechanical action promotes even distribution and deeper absorption of the brine throughout the muscle tissue. Tumbling not only enhances marination and binding but also stimulates protein extraction, which is crucial for product structure and sliceability.
However, tumbling can also be used as a standalone process—especially in dry tumbling or when marinating without prior injection. In such cases, the goal may be to evenly coat the product with functional ingredients or spices, improve texture or simply enhance flavor absorption through mechanical action.
UNIFORM BRINE DISTRIBUTION
Ensures the brine penetrates evenly.
IMPROVED BINDING
Promotes protein extraction for better meat binding.
ACCELERATED MARINATION
Enhances flavor absorption by allowing deeper penetration.
