Injection Agents

These are quality additives for the production of brines for injection or tumbling into whole cuts or smaller pieces of muscle, usually from pork or poultry (chicken and turkey).
The brine is used primarily for seasoning and to compensate for cooking loss or to improve the structure of the meat products. In special cases, especially in the export sector, an increase in yield and thus a cost-effective end product can be achieved by incorporating the brine. The brine composition is differentiated according to whether cured, reddened products are to be produced or whether "gray" products, such as roast cuts, are to be produced.
In addition to a desired reduction in cooking losses, the brine ensures improved color development and color retention and also a good taste and optimized shelf life of the end products.