Yes: the special injector and a stable emulsion distribute the fat within the fibre without visible channels or "fat pools".
Marbling by fat injection
An upgrade for standard product: convincingly real premium appearance and mouthfeel.
Live demo
Description
Artificial marbling (fat injection) is the economically most attractive form of meat refinement. It turns lean cuts (e.g. beef topside, neck) into high-priced steaks with "wagyu character". The technological challenge is enormous: a high-viscosity fat emulsion must be introduced into the muscle fibre so precisely and stably that it looks natural and does not leak out during cooking.
MAKU offers the complete, synchronised process: from high-shear mixing of stable emulsions (HVB) to ultra-precise injection technology for perfect, reproducible marbling.
Our recommendations
The injection process
Key customer challenges
- Unnatural appearance: visible injection channels or large accumulations of fat ("fat pools") in the meat.
- Fat bleeding: the injected fat simply leaks out again during cooking or vacuum packaging.
- Uneven distribution: marbling only in the outer areas, the core stays lean.
Our technological answer
Special fat injector
- Needle and distribution systems developed specifically for high-viscosity fat media.
- Precise control of pressure and needle speed for deep penetration.
Sensory stability
- The fat stays bound within the product.
- Delivers the desired melting behaviour and juiciness when cooking (mouthfeel).
Emulsion preparation
Key customer challenges
- Phase separation: fat and water separate before injection (physics works against the process).
- Clogged needles: unstable emulsions or lumps block the injector immediately.
- Viscosity fluctuations: varying thickness leads to incorrect injection quantities and uneven appearance.
Our technological answer
Constant viscosity management
- The brine stays stable for hours and retains its flow properties.
- A prerequisite for trouble-free, uniform injection.
Temperature control
- Exact control of the brine temperature to keep the fat in its optimal processing state (neither too firm nor too liquid).
Recommended machines
HPI special fat injectors: Special injector for high-viscosity fat media, deep penetration- HVM brine mixer: High-shear mixing of stable, pumpable fat emulsions
Frequently asked questions
MAKU Meat Tec
Leinenbrink 10, 33824 Werther (Westf.), Germany
