Brines are one of the fundamental ingredients used in meat processing and, at the same time, an important functional food additive. This is an ingredient which, in addition to affecting the flavour, plays a specific technological role in the product. They are mainly used in the meat industry – in the production of hams, sausages and other meat products. The use of brines in the food industry affects muscle proteins, causing the muscle fibres to relax, which increases the muscles’ ability to bind water. This contributes directly to the juiciness of the finished meat products, their texture and the final yield. Brines also affect the colour of the meat – helping to preserve its natural pink hue – and can enhance its flavour profile, for example through the flavourings included in the recipe. For instance, these might include smoky, meaty or spicy notes.
Types of brines and their technological significance
Two basic types of brines are used in the production; they differ in terms of the application method and end result:
- injection brines – evenly injected into the meat using an injector and then massaged, which ensures high efficiency and precise control of the injection level,
- soaking brines – used by immersing the raw meat and then massaging it, which allows the brine to penetrate the meat’s structure gradually yet evenly.
The choice of a solution always depends on the type of product we wish to obtain, the expected injection volume and the technology used. These parameters serve as the starting point for developing the brine composition – not the other way round. Additives to brines are therefore selected on a case-by-case basis to achieve a specific technological and quality outcome.
The nature of the raw material and the way it is processed are also of significant importance. The duration and intensity of the massaging process are directly related to the injection level and the type of meat, rather than to the brine itself. The process temperature remains at a similar level in most plants – variations within the chamber are minimal, and the temperature at the core of the product tends towards standard process values.
Accurate determination of these parameters enables one to select the appropriate brine and to realise the full potential of the process ensuring product repeatability – regardless of the production scale or market segment.
BRINES – product shelf life and quality
A properly selected brine has a direct impact on the product quality on many levels. The most important aspect is its effect on the structure of the meat – it enables better water binding, which ensures the product’s stability both during production and after heat treatment.
In practice, this means:
- greater juiciness of meat products,
- a marked improvement in the structure of the meat,
- minimised losses in the process
- and a longer shelf life.
The quality and shelf life of the product are influenced not only by the brine recipe itself, but also by the properly conducted production process, the microbiological conditions in the plant, and the supply chain. What matters here is both the selection of the right ingredients and the maintenance of repeatable process parameters at every stage. This makes it possible to obtain a product of the desired quality.
Modern brines and the clean label trend
The modern market is forcing a change in the approach to the composition of meat products. Consumers are increasingly opting for products that look and taste natural, whilst also having a simpler composition. That is precisely why modern additives for brines are being developed with a clean label in mind.
At the same time, the importance of low-injection products is growing; modern brines must therefore combine a simpler composition with full functionality – without compromising on the quality, impact on the product structure or shelf life. It is also worth noting that allergen-free solutions – free from soya, milk or gluten – are becoming increasingly important, as they meet current market demands.
How does PROMAR develop brines for the meat industry?
At PROMAR, the development of brines is based on a practical approach to technology and the real needs of its customers. The company has a team of food technologists and an application centre where brines are tested directly on meat products. Every brine undergoes a thorough quality control before sale, covering both physicochemical parameters (e.g. pH, colour) and organoleptic assessment (taste, smell). This ensures that customers can be confident of complete repeatability – every batch of the product has identical performance.
One of PROMAR’s key strengths is its flexibility and speed of action. We have a wide range of brines, but if our customers require other solutions, we develop them from scratch – tailoring them to their specific needs and guidelines and enhancing them with our own innovations developed by our R&D department. It is possible to design solutions from scratch, taking into account the specific raw material, technology and desired end result. In addition, customers can make use of PROSERVICE, a service which enables them to work on products using the state-of-the-art facilities at PROMAR’s plant. This allows new solutions to be tested without disrupting our own production lines and significantly speeds up the implementation process.
As a result, the technology used ceases to be merely a stage in the production process and becomes a tool for informed product design – based on knowledge, experience and the precise selection of solutions. Such an approach enables us to have a real impact on the quality, juiciness and repeatability of meat products.
Please feel free to contact the sales department of PROMAR for further information about partnership opportunities and the brines available in our product range. We will be happy to help!
