Meat+Poultry - March 2021 - bacon - 16
TOOL S OF THE TR AD E
25
25
Bolstering bellies
Today's injection technology checks
many boxes for bacon processors
By Keith Loria
m e a t po u l t r y@ sosland.com
B
16
In the United States,
the weight of a finished
bacon product cannot
exceed the weight of
the fresh uncured pork
bellies, which means
processors typically
inject 11% to 13%.
GEA
acon has historically been a big seller,
but the pandemic has seen the category
explode to near-record numbers again
as it continues to experience continuous growth and overall volume in all
sectors of retail, foodservice, institutional, private label and co-packing.
Scott Steinman, application specialist for
Reiser, based in Canton, Mass., says bacon is
becoming more of a main staple in diets, on
menus and in requests from consumers. It is
almost considered a condiment for all food
groups. It is used in many ways for main-course
protein, or as additions to other proteins, including bacon-wrapped meats, seasonings for salads
and vegetables, pizza toppings, desserts and more.
" An expansion of flavors adds extension lines
to the traditional flavors of brown sugar cured
with pepper, apple cinnamon, maple, jalapeño,
barbecue to the liquor-infused line of bourbons,
whiskeys, coffee and chocolate/mochas for additional appeal, " Steinman said. " Then you have
the expanded lines of wood-smoked flavors of
hickory, hardwoods, mesquite, and fruit woods
of apple, cherry, maple, pecan for more flavors. "
Jason Jordan, applications specialist for
Fusion Tech Integrated, Roseville, Ill., noted
with bacon in such high demand, solid injection
equipment that meets the demands of processors
and their customers is critical.
" There's a lot of good equipment on the marketplace, ours included, and I think one of the
biggest opportunities for equipment manufacturers is to understand the constraints of baconinjection systems and make sure we are engineering the appropriate equipment for the jobs, "
he said. " In the US, we have green weight legislation, which means the weight of a finished
product cannot exceed the weight of the fresh
uncured pork bellies, so in most cases, we are
injecting 11% to 13%. "
Equipment therefore must have the filter systems, pumps and needle configurations that are
able to handle high-concentrated verities.
2021 BACON TRENDS + TECHNOLOGY MEAT+ POULTRY
Bacon_MP_0321.indb 16
3/2/2021 1:41:07 PM
Meat+Poultry - March 2021
Table of Contents for the Digital Edition of Meat+Poultry - March 2021
Meat+Poultry - March 2021 - 1
Meat+Poultry - March 2021 - vdg - 1
Meat+Poultry - March 2021 - vdg - 2
Meat+Poultry - March 2021 - 1
Meat+Poultry - March 2021 - 2
Meat+Poultry - March 2021 - 3
Meat+Poultry - March 2021 - 4
Meat+Poultry - March 2021 - 5
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Meat+Poultry - March 2021 - bacon - 1
Meat+Poultry - March 2021 - bacon - 2
Meat+Poultry - March 2021 - bacon - 3
Meat+Poultry - March 2021 - bacon - 4
Meat+Poultry - March 2021 - bacon - 5
Meat+Poultry - March 2021 - bacon - 6
Meat+Poultry - March 2021 - bacon - 7
Meat+Poultry - March 2021 - bacon - 8
Meat+Poultry - March 2021 - bacon - 9
Meat+Poultry - March 2021 - bacon - 10
Meat+Poultry - March 2021 - bacon - 11
Meat+Poultry - March 2021 - bacon - 12
Meat+Poultry - March 2021 - bacon - 13
Meat+Poultry - March 2021 - bacon - 14
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Meat+Poultry - March 2021 - bacon - 16
Meat+Poultry - March 2021 - bacon - 17
Meat+Poultry - March 2021 - bacon - 18
Meat+Poultry - March 2021 - bacon - 19
Meat+Poultry - March 2021 - bacon - 20
Meat+Poultry - March 2021 - bacon - 21
Meat+Poultry - March 2021 - bacon - 22
Meat+Poultry - March 2021 - bacon - 23
Meat+Poultry - March 2021 - bacon - 24
Meat+Poultry - March 2021 - Marel - 1
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Meat+Poultry - March 2021 - Marel - 6
Meat+Poultry - March 2021 - Marel - 7
Meat+Poultry - March 2021 - Marel - 8
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