December 15, 2011
Ogalsa launches micro injection technology for poultry meat
Ogalsa has unveiled the new "Micro-Injection Advanced System" (MAS) technology for the injection of poultry meat.
This technology is the result of more than 30 years of experience in manufacturing high pressure injectors with atomisation or spray effect. The new "Micro-Injection Advanced System" (MAS) technology improves spray effect and deeply penetrates through the different tissue layers, being the particles tinier than the diameter of the muscular cells managing to go through them without breaking and preserving the physical characteristics of the muscular tissue. Thus, the "MAS" technology opens up the possibility of obtaining the high pressure benefits in delicate meat like poultry.
Compared to traditional injection systems, the MAS technology increases up to six times the accuracy of the injection process; it reduces to the minimum the draining time and improves the efficiency of the brine retention to 60% average. The MAS injector of Ogalsa is designed for up to 10,000 birds per hour and provides high performance, always keeping the best brine distribution into the meat, homogeneity and excellent final presentation of the product.