Food equipment company Equimex is introducing a new method to inject brine into meat without the use of needles.

The FlavorJet uses high pressure to evenly inject the little cavities in between the cells in the meat. Therefore, the meat can pick up more brine, without the hassles of brine blisters in the meat.

The FlavorJet system can be used on whole chicken or whole legs in-line, and at speeds up to 12,000 per hour. The system can also be used on bone-in as well as boneless products.

The Equimex FlavorJet will be introduced at the 2009 International Poultry Exhibition (IPE), to be held in Atlanta, from January 28-30, 2009.