HK1086165B - Device and method for introducing liquids into meat - Google Patents

Description

Device and method for injecting liquid into meat

Technical Field

The invention relates to a device and a method for injecting liquids into meat containing bone and/or cartilage or connective tissue, for example in the slaughtered bodies of poultry, but also in the legs or for example in the belly meat, in order to treat, flavour and/or store the meat for a long period of time.

Background

DE 2857677C2 describes a device for injecting liquid into meat pieces. In this device, the surface of the meat mass is penetrated by means of a needle and pressed by a ram. The remaining height of the head then determines the respective injection quantity.

Such a device is also conceivable for meat containing bones which is not suitable for use in slaughtering animals. On the one hand, the meat mass is greatly damaged by the injection needle. On the other hand, pressing the needle into the flesh containing the bone may cause the bone to chip, the needle to break, or the needle to become clogged. In addition, such devices are not suitable for bone-in meat with hollow cavities, such as for example young chicken, since either the liquid to be injected dissipates with a high loss of salt water in the cavity of the chicken or the chicken is pressed tightly during injection and at the same time plastically deformed into a "young chicken plate" which makes it impossible to sell the chicken afterwards.

This external use of such a device makes it possible that the shot size does not in any case adapt to the contour of, for example, a poultry body. DE 3209730a1 has already described a method and a machine for injecting a flavoring liquid into the meat of slaughtered animals, in particular chickens, in which the animal is automatically carried with its legs suspended along a defined conveying path to an injection station, wherein the flavoring liquid is injected into the meat of the animal by means of injection needles in three different liquid amounts, depending on the weight of the animal, by a process coupled with the conveyance of the animal.

This solution has the additional drawback of having only three levels of variable infusion, depending on the weight of the chicken: it is impossible to achieve uniform distribution of the injection liquid because the body shape is not taken into account at the time of injection. The needle always penetrates only the chest. Neither the thighs nor the back can be injected with this solution.

Furthermore, the injection needle may hit the bone, for example when it penetrates the breast of a chicken. This has a negative effect on the distribution of the injection liquid and may, in addition, cause chipping of the bone segments remaining in the meat.

Furthermore, the injection needles used in both of the above-described embodiments can cause, for example, clogging of the saline-conducting components when applying sugar, protein and/or spices in the flavouring liquid, which can significantly impair the processing.

In addition, the viscosity of the high-flavor liquid to be treated is forced to a narrow limit, in particular due to the length of the line caused by the process, since the high viscosity of the flavoring liquid also increases the friction of the tube wall as the internal pressure of the line increases, so that the flow rate is reduced to zero in certain cases.

It is therefore not possible with this needle injection, which has already been described in the prior art, to inject the seasoning liquid or the curing brine uniformly distributed into the meat mass, so that contact always occurs first with a brine-rich dip pit in the meat mass.

This pickling brine, which is present first only in the meat mass, then must be distributed over a long time interval in the treated meat mass by means of a massaging or pickling machine and/or in a stationary state. Furthermore, the needles not only cause damage to the respective animal body, but can also be contaminated by repeated penetration into the subsequent animal.

Practice has also shown that the volume tolerance to be ensured in the liquid injected with the needle can ensure no less than 5% of the gross weight in a single meat mass, since the passage in the meat due to the needle stick makes it possible for the already injected brine to run off again indefinitely.

Furthermore, in the background art, WO 00/32051a describes a device for applying a treatment liquid, in which, for example, a seasoning liquid is sprayed on the surface of the slaughtered animal body, for example, by means of the use of high pressure, or on the other hand, is injected with a needle whose penetration depth can be adjusted, in accordance with the anatomy of the slaughtered animal body.

In the background art, devices for the needleless injection of liquids into the flesh of slaughtered animals are also known.

US 3436230 describes a device for injecting liquid into a sewn meat mass, in which a rigid nozzle plate is pressed by raising and lowering against a meat mass to be treated for needleless injection. In addition, devices for the needleless injection of liquids into the flesh of slaughtered animals are also known from the prior art.

US 5176071a also describes a needleless injection method for injecting a liquid into the flesh of a slaughtered animal body, in which injection is carried out by a needleless high-pressure injection by means of a fixed nozzle plate on a special continuous conveyor. A pressure roller, which is arranged above the nozzle plate and integrated in a special conveying device, brings the nozzle into direct contact with the meat, which is absolutely necessary for the injection, and at the same time presses the seamed meat to a not more uniform thickness, so that an at least approximately uniformly distributed brine concentration is achieved despite the (not continuously variable) predetermined injection quantity according to the device.

Due to the conveyor means which operate continuously during the injection and which ensure a pressing force on the nozzle plate, small, elongated cuts are made in the meat mass, which cuts cause a continuous cut of the treated meat.

In addition to this disadvantage, the continuous pressing of the meat mass by means of the pressure rollers can contaminate the entire meat mass.

However, the solution proposed in US 5176071a can only treat boneless, seamed meat pieces, since the bone-containing meat pieces either cannot be pressed completely against the nozzle plate by the pressure rollers or, as in the case of poultry, for example, can be crushed by the pressure rollers, so that the meat cannot be sold after the treatment.

The solution described in US 6014926a also describes a method and a device for needleless high-pressure injection, in which, in conjunction with a special conveying device, the nozzle is pressed from above onto the previously integrated meat mass during injection by means of a pivotable robot arm, onto the conveying device acting as a support.

The disadvantages of this solution are: even with this solution it is not possible to take into account the meat mass and the anatomical structure of a slaughtered animal body containing bone, cartilage and/or for example strong connective tissue. All the pieces of meat to be treated with the above-described solution must always be pre-processed and sewn.

For example, meat pieces containing bone, cartilage and strongly connected tissue cannot be treated by the protocol described in US 6014926a, since this protocol causes an uneven, undefined distribution of the liquid to be injected in the fleshy part of the meat piece under such boundary conditions. Furthermore, it is not possible to process slaughtered animals using the above-described solution, since neither the net weight after slaughter can be determined nor the injection quantity can be varied as a function of the net weight after slaughter.

Furthermore, the nozzle plate to be pressed by the robot cannot be sold any longer after the processing if the meat is not pre-stitched or may not be pressed completely or, for example, in the case of poultry, may be crushed by the pressing nozzle plate, wherein the injection relationships imposed by the nozzle plate either lead to an uneven distribution of the injection liquid or to a severe contamination of the return flow.

Another method is described in DE-OS 19825233C2, which is combined with an associated device in which the liquid to be injected can be injected into the meat of slaughtered animals once in 0.1 to 0.8 seconds or repeatedly at one or more point-like locations on the surface as a full jet with a diameter of 0.2 to 1.0mm with one or more nozzles at a jet impact force of 0.5 to 18N, wherein the treated meat mass is massaged or deacidified before and/or between and/or after the injection.

The liquid injected according to DE-OS 19925233 is injected in a full jet into the meat, so that a distribution and thus a spreading of the shape of a spreading cloud is produced at the tissue structure as a result of the impact force of the jet. Since the position of the meat relative to the nozzles varies continuously depending on the device, multidimensional injection is also achieved at different positions of the meat mass, which results in a high degree of saturation of the meat, so that even larger amounts of brine can be injected in portions with one or more of the nozzles described in DE-OS 19825233.

This solution is for example very suitable for combination with the production of cooked ham.

However, one disadvantage of this solution described in DE-OS 19825233C2 is that: in the meat mass to be processed, a local accumulation of brine may occur according to a statistically distributed law.

The meat mass to be treated is then optionally, although possibly also before the injection according to the invention, massaged or deacidified by means of the device described in DE-OS 19825233C2 until the meat contains a statistically calculated amount of liquid, calculated according to the amount of meat.

With this solution it is possible to dispense with the need to take account of the anatomy of the slaughtered animal body, in particular of young chickens.

In the processing of, for example, chickens, with the above-described solution, a relative movement between the animal and the nozzle occurs during injection due to the significantly lower specific gravity, which results in severe damage to the meat surface. The machine configuration also allows only a discontinuous process, such as discontinuous injection on a conveyor belt.

Disclosure of Invention

The object of the present invention is therefore to develop a device and a method for injecting liquids into meat which eliminate the disadvantages of the prior art described above and which are effective even in meat containing bone and/or cartilage or connective tissue in a robust configuration with high reliability in a minimum time on almost every and even one of the existing transport devices, even on a slaughtering belt, and which are adapted to the anatomy of the slaughtered animal body without needles, and which are capable of injecting water, saline, stabilizers, flavoring liquids and/or other liquids in precisely defined, even small quantities and with minimum tolerances of the injected quantities.

According to the invention, this object is achieved by a method for injecting liquid into meat according to claim 9 in combination with a device according to the invention, which is arranged on a base, for injecting liquid into meat according to claim 1.

The device can co-act with a conveying device for conveying meat containing bone and/or cartilage or connective tissue of a slaughtered animal body.

One or more rigidly or linearly movably arranged housings are fixed to the base of the device, on which housing(s) an injection device for needle-free injection is/are provided.

Important to the present invention are: the injection device consists of a plurality of nozzle holders which are arranged on the machine frame, are adapted to the anatomy of the meat piece and can be guided up to a stop in the end position, on which nozzle holder one or more nozzles are arranged and which clamp the meat piece to be injected in the manner of a pincer during injection.

The simplest embodiment of the solution according to the invention, which uses a frame that is rigidly arranged on the base, is based on the premise that: the delivery device is rhythmically actuated, that is to say stopped during the injection.

Preferably, the frame is movably disposed on the base.

By using one or more movable frames, the drive thereof can be controlled according to the prior art, so that the frames are moved at times synchronously with the conveyor. It is thus possible to always ensure a relative speed of "0" during the injection between the conveyor belt and the injection device in use, which is important for the invention. Due to the use of a plurality of such frames which can be moved synchronously with the transport device, the device according to the invention can be adapted to any speed of the transport device.

Preferably, the nozzle holders with the nozzles arranged thereon, which are specifically directed, are adapted precisely to the respective anatomy, such as, for example, the meat legs, poultry and the like, and thus cause a defined "stop".

The device according to the invention, since a plurality of liquid distribution systems can be used according to the invention, is also realized as follows: the saline water with low viscosity and high viscosity can be injected into the bone-in meat to be processed at the same time.

Since the nozzles according to the invention are arranged three-dimensionally, each point on the surface of the slaughtered animal body is also controlled in a defined manner even with different injection liquids, so that, for example, in the case of young chickens, saline solution with low salt content is injected deeper in the legs and saline solution with salt content is not so deep in the back, wherein, with the aid of the device according to the invention, in addition to saline solutions with different concentrations, it is simultaneously possible to inject other seasoning liquids, such as seasoning sauces or salad oils, into the meat of the slaughtered animal body with bones, the volume tolerance of the entire injection liquid amount being approximately 2% of the gross weight on a single piece.

Preferably, the conveying device is a conveyor belt or a slaughtering belt, which is also important for the invention. The arrangement of the device according to the invention on a slaughtering belt has the following advantages compared with an arrangement on a conveyor belt: on the one hand, the animals can be treated at the earliest possible moment after death, and on the other hand, no additional logic devices are required in the process engineering, so that the original process speed can be used immediately for processing and storing the freshly slaughtered boned meat, wherein a considerable saving in working time is achieved compared to the arrangement of the device according to the invention on a conveyor belt.

On the other hand, the meat with bones to be processed must be positioned on the conveyor belt in a single working cycle.

Also characterized in that the injection device has an end position barrier, thus avoiding crushing of, for example, poultry bodies.

Another important feature of the invention is: the same pattern and/or different nozzles are arranged on the nozzle holders. On the one hand, the injection depth, but also the injection quantity, can be varied, for example, while the injection time remains constant, and/or can be adapted to different viscosities of the injection liquid.

Furthermore, according to the invention, a plurality of injection devices can be rigidly connected to one another on a movable frame. It is thus possible, for example, to increase the speed of the conveyor and thus the throughput of the entire installation, if the number of movable racks is constant.

In addition, a plurality of movable racks with high-voltage devices are arranged on a base. This solution according to the invention makes it possible in particular to optimize the processing costs and at the same time to increase the reliability of the overall system, since the quality to be accelerated in the return movement of the machine frame can be optimized, in particular when the conveying device is at high speed.

But is also essential to the invention: each injection device may be provided with one or more movably arranged lance tubes which may be arranged and brought into the abdominal cavity of the animal when required, for example when processing poultry. Such special lance tubes are used for disinfecting and/or seasoning the abdominal cavity of the respective animal.

It is also very important: the meat mass is transported in the conveying device vertically suspended, vertically inserted, horizontally inserted or embedded in a matrix, so that a precise positional fixation relative to the injection device is always ensured.

The method according to the invention is characterized in that each nozzle carrier, as well as the lance tube, can be loaded individually separately with different liquids at the same and/or different defined pressure levels and for the same and/or different defined time intervals. It is thus possible to inject even different injection quantities of injection liquid, which are calculated beforehand, for example on the basis of the active mass quantity of the bone-in meat mass, precisely, reproducibly and reliably optimally as a result of the control of the injection time and the injection pressure by means of the device according to the invention.

The method according to the invention is also characterized, however, in that the lance tube is also acted upon with the liquid separately, if necessary, at the same or different predetermined time intervals with the same or different predetermined pressures, so that the same/different liquids (even different quantities) can be sprayed precisely and reproducibly optimally into the abdominal cavity of the animal during the processing of the poultry, in order to thus sterilize and/or flavor the animal cavity in a predetermined manner.

It is also important that: certain returned food product geometries, such as for example meat legs, poultry and others, can be processed in a targeted and efficient manner by means of nozzle holders which are adapted precisely to the respective anatomy, together with the specifically directed nozzles arranged thereon, in accordance with a jet impact which is determined precisely in accordance with the liquid to be injected and the injection depth to be achieved, and in accordance with an injection time which is determined in accordance with this relationship, taking into account the nozzle size in accordance with the injection quantity, so that a disinfection and seasoning adapted to the respective anatomy of the bone-bearing meat piece can be ensured, the tolerance errors in the injection quantity being minimal, and the product quality being thus high and, above all, uniform.

Since according to the invention a plurality of nozzle blocks can be controlled simultaneously, which use different operating pressures and different injection liquids, it is possible, in combination with the possibility according to the invention of using different nozzles on one nozzle block, to ensure that a protective processing, which is determined according to the respective slaughtered animal body to be processed, is achieved with optimum use of the respective tissue and bone structure.

Such a reliable, efficient, precisely reproducible injection of the boned meat according to the invention is the basis for ensuring a high and uniform product quality, wherein even this loss of liquid, which occurs for example when fresh meat is cooled, can be compensated for in a defined manner.

It is also characterized in that a plurality of movable racks with injection devices are used in a time staggered manner according to the respective speed of the conveying device. According to the invention, the meat mass is also weighed before the needleless injection, so that an exact injection quantity is always ensured with respect to the gross weight.

It is also an important feature that the relative speed of the chassis with the injection device in the injection state with respect to the transport device is "0". Thus avoiding damage to the boned slaughtered animal body.

Also important to the present invention are: the viscosity of the liquid to be treated amounts to 1 to 10000 mPas. By means of the method according to the invention, it is then also possible, for example, to inject into the liquid mixtures of minerals, acids, alkalines, aromatics, carbohydrates, fats and oils, proteins and additives, such as seasonings, and mixtures thereof, so that the chemical and mechanical state of the food is influenced and the food is stabilized against bacterial infestation and/or bacterial growth.

In addition, the injection of highly viscous liquids is also used more for maintaining and achieving anatomical structures, for maintaining interstitial fluid, and/or for maintaining foreign fluids and for other purposes, and thus for stabilizing the product in the state desired by the producer.

For example, young chickens to be frozen can also be injected with food-specific additives which limit the water crystal growth and thus overcome the damage to the muscle fibers that results therefrom.

The device according to the invention allows the specified injection of saline with low viscosity and high viscosity into the bone-in meat to be processed in different positions on the surface simultaneously in a needleless, efficient and reliable manner.

In combination with the likewise inventive almost omni-directional arrangement of the nozzles relative to the pieces of meat with bones to be processed, the pieces of meat with bones conveyed by the conveyor can be optimally saturated uniformly over the entire volume, for example in the form of clouds (which can be placed on top of one another).

Another feature of the invention is: the temperature of the liquid to be treated is between-5 ℃ and 150 ℃, so that even high hygiene requirements can be met in the low temperature range by means of the solution according to the invention. On the other hand, even grease in the liquid state can be injected by means of the solution according to the invention.

Other features, details and advantages of the invention will be apparent from the following description of embodiments, taken in conjunction with the accompanying drawings, in addition to the claims.

Drawings

The invention is described in detail below with reference to six figures according to various embodiments. Shown is that:

FIG. 1: a front view of a possible embodiment of the device according to the invention directly on a slaughtering belt when the injection device is opened;

FIG. 2: fig. 1 shows a front view of the device according to the invention with the injection device closed;

FIG. 3: fig. 2 shows a top view of the device according to the invention with the injection device closed;

FIG. 4: fig. 1 shows a side view of a device according to the invention;

FIG. 5: the device according to the invention comprises a front view of another possible configuration of an injection device with a slaughtered animal body comprising bone, cartilage and connective tissue inserted horizontally on a support, when the injection device is open;

FIG. 6: the device according to the invention has a front view of another possible configuration of a slaughtered animal body comprising bone, cartilage and connective tissue inserted vertically on a support when the injection device is open.

Detailed Description

Fig. 1 shows a front view of a possible embodiment of the device according to the invention on a slaughtering belt with the injection device 6 open. On a conveyor 2, in this case a slaughter-animal body 12, for example boned meat of poultry, is arranged on a slaughter belt. The base of the device according to the invention is located below the slaughter belt. On this base there are two frames 3, such as "slides", which can be moved on linear guides 11. Two injection devices 6, which are connected to a plurality of high-pressure devices 4 via a plurality of fluid distribution systems 5, are permanently fixed in each case on each mobile frame 3 for the purpose of carrying out needleless injections.

Each injection device 6 is composed of seven nozzle holders 7 which are pivotably arranged on the machine frame 3 and on which a plurality of nozzles 8 are arranged in each case. The nozzle holder 7 has arranged thereon specifically directed nozzles 8 which are adapted precisely to the anatomy of the poultry slaughter animal body to be processed.

The nozzle holders 7, which are pivotably arranged on the frame and which are adapted to the anatomy of the slaughtered animal body to be treated, are connected to one another by means of a transmission, so that the injection device 6, which is composed of the nozzle holders 7 and the transmission, is shown in fig. 1. Before or after the injection, which is opened without touching the slaughtered animal body 12, the nozzle holder 7 of the injection device 6 grips the slaughtered animal body 12 in the manner of a pincer during the injection, as shown in fig. 2 and 3. While the injection device 6 is provided with end position baffles 9 to avoid crushing of the poultry.

Fig. 2 shows a front view of the device according to the invention shown in fig. 1, but with the injection device 6 closed and with the nozzle 8 adapted to the slaughter animal body 12. Each injection device 6 has in this embodiment a vertically movably arranged lance tube 10. The lance tube 10 is used for disinfecting and/or seasoning the abdominal cavity of the slaughtered animal body 12 and, when the nozzle 8 is pressed, enters into the abdominal cavity of the slaughtered animal body 12.

In this exemplary embodiment, the carriage 3, which is arranged on the base on a linear guide 11 and is movable like a "slide", is moved by its drive, so that a synchronous operation of the carriage 3 and the transport device 2 in the injection cycle is ensured during the injection, so that the necessary relative speed "0" is achieved during the injection phase.

After the injection, the nozzle block 7, which grips the slaughter animal body 12 in the manner of a clamp, releases the slaughter animal body 12 and the frame 3 is moved in the conveying direction of the slaughter belt to be positioned again for the next injection process.

The arrangement of the device according to the invention on a slaughtering belt has the advantages over the arrangement on a conveyor belt: on the one hand, the animal can be processed at the earliest possible moment after death, and on the other hand, no additional logic is required in the process engineering, so that the original process speed can be immediately utilized for further processing and storage of the freshly slaughtered boned meat.

Fig. 3 shows a plan view of the device according to the invention shown in fig. 2 with seven nozzle holders 7 arranged on the frame 3. Either the same pattern of nozzles 8 or different nozzles 8 can be arranged on each nozzle holder 7.

On the one hand, the injection depth, but also the injection quantity, for example, can be varied with constant injection time and/or adapted to different viscosities of the injection liquid. The use of a plurality of liquid distribution systems 5 simultaneously enables the device according to the invention to inject the marinated salt, both low-viscosity and high-viscosity, into the meat to be processed in a defined manner and in a time-synchronized manner.

Due to the spatial arrangement of the nozzles 8, the points on the surface of each selected slaughter animal body 12 can even be controlled in a defined manner with different injection liquids, so that a volume tolerance of the injected liquid quantity on a single piece can be guaranteed to be approximately 2% of the gross weight.

Fig. 4 shows a side view of the device according to the invention according to fig. 1.

In a possible embodiment of the conveyor device 2 on the slaughtering belt, a base 1 of the device according to the invention is arranged, on which two frames 3 are arranged so as to be movable on linear guides 11. Two injection devices 6, which are connected to a plurality of high-pressure devices via a plurality of fluid distribution systems, are in turn provided on each of the two mobile frames 3 for needleless injection.

Due to the use of a plurality of frames 3 with preferably a plurality of injection devices 6, which are movable in synchronism with the conveyor device 2 at the same time in time, the device according to the invention can also be adapted to the relatively high speed of the slaughter belt, i.e. of the conveyor device 2, so that the relative speed between the slaughter belt and the injection device 6 being used is always kept at "0" during the injection.

Fig. 5 shows a front view of another possible embodiment of the device according to the invention with a slaughtered animal body containing bone, cartilage and connective tissue inserted horizontally on a support of a transport device 2, with its injection device open. On the conveying device 2, a base 1 of the device according to the invention is again provided, which has a plurality of movable (as described in connection with fig. 1 to 4) frames 3. The carriage 3 which is movable on this base is in this embodiment provided with a lance tube 10 and an injection device 6 according to the invention which has the supply line of the liquid distribution system 5 for the needleless injection.

In the present exemplary embodiment, each injection device 6 again comprises a plurality of nozzle holders 7 which are arranged pivotably but horizontally on the machine frame 3 and are provided with nozzles 8.

Due to the horizontal arrangement of the slaughter bodies 12 on the support of the conveying device 2, an exact positional fixing of the slaughter bodies 12 to be processed relative to the injection device is ensured. The device according to the invention can also be used to inject a defined amount of saline solution, both with a low viscosity and a high viscosity, into the meat to be processed by using a plurality of liquid distribution systems 5.

Fig. 6 shows a front view of another possible embodiment of the device according to the invention with a slaughtered animal 12 with bone, cartilage and connective tissue inserted vertically on a support of the conveying device 2, when the injection device 6 is open.

On the conveying device 2, a base 1 of the device according to the invention is again arranged, which has a plurality of movable (as described in connection with fig. 1 to 4) frames 3. On this movable frame, in this example an injection device 6 is arranged vertically "hanging" for needleless injection. Each injection device 6 is composed of a plurality of vertical nozzle holders 7 which are pivotably arranged on the machine frame 3, wherein a plurality of nozzles 8 are provided in the nozzle holders 7. A barrel 10 is also provided on the injection device.

The vertical arrangement of the slaughtered animal bodies 12 on a support of the conveyor device 2 ensures, in turn, a precise positional fixation of the pieces of meat with bones to be processed relative to the injection device 6.

In conjunction with the use of a plurality of racks which are movable simultaneously in time synchronously with the transport device 2, preferably a plurality of injection devices 6, it is also possible to adapt this embodiment of the device according to the invention to any speed of a continuously operating transport device 2, so that a relative speed "0" is always ensured between the transport device 2 and the injection device 6 during an injection.

The inventive device also makes it possible, by using a plurality of liquid distribution systems 5 according to the invention, to inject liquids, whether low-viscosity or high-viscosity, into the meat to be processed, which meat is provided with bone, cartilage and connective tissue, as desired.

According to the invention, a device and a method for injecting liquids into meat have been successfully developed, which can be used even in meat with bones and/or cartilage or connective tissue, such as, for example, in slaughter bodies of poultry, but can also be used very effectively in meat legs or in abdominal meat, in a robust configuration, with high reliability in a minimum of time, in almost every and even one existing conveying device, even in a slaughter zone, without needles, for adapting water, pickling brine, stabilizers, seasoning liquids and/or other liquids to the anatomical configuration of the slaughtered animal body, even simultaneously, in precisely defined, even small quantities, and with minimum permissible errors in the injection quantity.

Claims (15)

1. Device for injecting a liquid into meat, having a base (1) and one or more housings (3), the frame is fixedly or linearly movably arranged on the base (1), and can be cooperated with a conveying device (2), wherein an injection device (6) for needleless injection is arranged on the machine frame (3) and is connected with the high-pressure equipment (4) through a liquid distribution system (5), the injection device is provided with a plurality of nozzles, characterized in that the injection device (6) consists of a plurality of nozzle holders (7) which are arranged on a machine frame (3), and adapted to the anatomy of the meat mass and can be guided up to a final position stop (9), the nozzle holders (7) clamp the meat mass to be injected in a pincer-like manner during injection, and one or more nozzles (8) are arranged on the nozzle holders (7).

2. Device according to claim 1, characterized in that the conveyor device (2) is a conveyor belt or a slaughtering belt.

3. Device according to claim 1, characterized in that a plurality of injection devices (6) connected to a plurality of high-pressure apparatuses (4) via a plurality of liquid distribution systems (5) are provided on the housing (3) for the purpose of needleless injection.

4. Device according to claim 1, characterized in that the same pattern and/or different nozzles (8) are arranged on one nozzle holder (7).

5. Device according to claim 1, characterized in that a plurality of injection devices (6) are rigidly connected to each other on a movable frame (3).

6. Device according to claim 1, characterized in that a plurality of removable racks (3) are provided on one base (1) with injection devices (4).

7. Device according to claim 1, characterized in that the injection device (6) is provided with one or more movably arranged lance tubes (10) which can be brought into the abdominal cavity of the animal, when required.

8. Device according to claim 1, characterized in that the meat mass is transported in the conveyor device (2) in such a way that it is suspended vertically, inserted horizontally or embedded in a base body.

9. Method for injecting a liquid into meat by means of a device according to claim 1, characterized in that each nozzle holder (7) is individually loaded with the same or different liquids, with the same or different defined pressures, at the same or different defined time intervals.

10. Method according to claim 9, characterized in that the injection device (6) is provided, when required, with one or more movably arranged lance tubes (10) which can be introduced into the abdominal cavity of the animal, wherein the lance tubes (10) are also loaded with liquid individually, with the same or different defined time intervals, with the same or different defined pressures.

11. Method according to claim 9, characterized in that a plurality of mobile carriages (3) provided with injection devices (6) are used at different times.

12. The method of claim 9 wherein the pieces are weighed prior to needleless injection.

13. Method according to claim 9, characterized in that the relative speed of the frame (3) and the injection device (6) in the injection position with respect to the transport device (2) is "0".

14. The method according to claim 9, characterized in that the viscosity of the liquid to be treated amounts to 1 to 10000 mPas.

15. The method as claimed in claim 9, characterized in that the temperature of the liquid to be treated is between-5 ℃ and 150 ℃.