Meat & Poultry

Meat & Poultry Mixing ApplicationsMost mixing applications within the Meat & Poultry industries involve some type of brine, pickle, cure or marinade, utilizing salt, phosphates and some combination of spices, hydrocolloids, honey, and gums, acting as flavoring, binding or emulsifying agents. Some ingredients will also provide antimicrobial capability while still others make use of encapsulation technology to release their functionality over time. Admix has been a leader in manufacturing equipment specifically for providing the absolute highest rate of ingredient functionality.Click for PDF (Fastfeed for Meat and Poultry Processors)


Our Brine Room Technology includes high shear brine make-up mixers especially designed to wet out and incorporate gums, spices and other solids, plus all stainless sanitary batch mixers for suspending and holding a brine slurry after make-up and pre-pumping to injectors or tumblers. With the introduction of heavier, thicker marinades and glazes, Admix has responded with more robust mixing technology to meet this demand and providing 2-6% yield increases to our customers.



My brine solution has only salt, phosphates, honey and some spices - do I need high shear?

High shear (Rotosolver) will always provide a faster, more consistent blend, and in the case of phosphates, totally dissolve them in 1 to 2 minutes. A low speed batch mixer, such as our Rotomixx, could work but will take 15 to 30 minutes, and may leave a slight residue.

My new poultry marinade will have soy protein isolates which we understand may tend to float and form fisheyes. Can Admix prevent this from happening?

The Rotosolver forms a substantial vortex which quickly sucks in any and all powders that tend to float. The high shear head will then quickly disperse the particles and eliminate fisheyes.

Can Admix process carrageenan and food starch as easily as soy protein? We are hoping to increase moisture retention and yields with these ingredients.

The Rotosolver is extremely effective in quickly dispersing gums, and promotes excellent hydration of the gum to maximize viscosity control and functionality.

We only need agitation (not shear) to keep our brine in suspension after we make it up, and before we draw it off to pump to the injectors. What does Admix have for this?

Once brine is made, it should be pumped to a second tank for suspension and holding until pumped to injectors or tumblers. Our Rotomixx can be used to suspend the brine in this tank.

My USDA inspector has been tagging some of our painted mixers due to paint chipping off of frames and motors. Can you help?

All of our mixers, Rotosolver or Rotomixx, are available in a completely paint and corrosion free design using all stainless steel components and meet USDA-AMS specifications.

We handle over 2000 lbs of phosphates a day with our brine. Is there an ergonomic way to get this into solution faster than dumping 50-lb bags?

Our Optifeed VPI powder induction system features a large hopper to feed your powders ergonomically at ground level to eliminate climbing. Powder feed rates up to 150#/minute even as viscosity builds with the thicker glaze/marinades.

We are hoping to produce a high quality meat emulsion from left over trimmings and chicken parts. What do you have?

Our Boston Shearmill will grind, chop and emulsify trimmings and other parts to a smooth consistency down to 1-micron ensuring cohesiveness and stability.

We need to make various size batches and also experience maintenance issues with our in-tank high shear mixers. How can you help?

Fastfeed system provides in-line simultaneous powder induction (up to 150#/min) and dispersion for any size batch. The high shear is applied in-line and tanks are now slow speed "hold" tank mixers and no longer require in-tank high shear mixers.


Having problems with yield, purge, clogged injectors or needles? Call us to request your copy of "The Admix Primer on Brine and Marinade Mixing".










Food & Beverage

  1. Baking
  2. Beverage
  3. Cereal
  4. Confection
  5. Dairy
  6. Ingredients
  7. Meat & Poultry
  8. Sauces & Dressings
  9. Tomato



Ron Cook
Pete Leitner, Market Manager

Dressings & Sauces