ABSTRACT
High pressure injection (HPI) is an enhancing and tenderiz-
ing process where bursts of small-diameter, high-velocity
liquid jets penetrate foods without the use of needles, blades,
or other contacting devices. It is a processing alternative to
methods such as blade tenderization, needle injection,
vacuum tumbling, and soaking. High pressure liquid bursts
of 6.9-69 MPa (1000-10,000 psi) penetrate the product
surface to introduce enhancing fluids into its interior. In
addition, some physical tenderization of meat occurs when
connective tissue is severed when fluid enters the muscle.[1]
High-velocity liquid jets have been used both inside and
outside the food industry to cut and fragment hard materials
such as stone and ice, to clean processing equipment, to
inject fluids into soft materials,[2] and to measure physical
properties.[3] Specific applications of HPI include the addi-
tion of salt,[4] acidulants,[5] calcium and water,[6] and flavors
and colors into cheese, poultry, and beef.[7] One of themajor
advantages of HPI compared to other methods of marinat-
ing, curing, flavoring, brining, and tenderizing is its versati-
lity, as nearly any shape or product thickness can be
injected. Other proposed advantages include less cross-
contamination, as there are no needles or blades to transfer
microorganisms, and fluid distribution is thorough and even.
