Ogalsa introduces micro injection of poultry meat
The new “Micro-Injection Advanced System” (MAS) technology for the injection of poultry meat was introduced by Ogalsa.
This technology is the result of more than 30 years of experience in manufacturing high pressure injectors with atomization 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 the possibility of obtaining the high pressure benefits in delicate meat like poultry.
Compared to traditional injection systems, the MAS technology increases up to 6 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.
Compared to traditional injection systems, the MAS technology increases up to 6 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.
Related website: Ogalsa
Join 31,000+ subscribers
Subscribe to our newsletter to stay updated about all the need-to-know content in the poultry sector, three times a week.
