Product Brochure

Boost yield and product quality by combining injecting and massaging

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Boost yield and product quality by combining injecting and massaging

Marinating bone-in and skin-on poultry products like wings, drumsticks, thighs, legs and whole or half birds adds flavor and boosts value. Traditionally this is carried out using tumbling only. Not only is this a time-consuming batch process, but it also leads to wet products at the outfeed and unsightly effects like skin slip. Combining injecting and massaging in the GEA Fresh enhanced line overcomes these drawbacks. GEA has a complete solution to increase efficiency, produce a more appetizing looking product and boost yield by up to 4%. More information can be found on:  http://www.gea.com/global/en/articles/bone-in-poultry/index.jsp

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