GIFSQ Tools · Module 08 — Meat, Poultry, Fish & Seafood · Tool 152 of 500
Measure brine injection: weigh meat before and after injection to get the injection percentage, the solution gained and the injected weight.
Try sample values — fills the form with the worked example below.
–
Injection (%)
–
Solution gained (kg)
–
Injected weight (kg)
Equation: Injection (%) = (weight after injection − green weight) ÷ green weight × 100. Solution gained (kg) = weight after injection − green weight.
Method: Brine injection percentage by weighing meat before and after needle injection, standard cured-meat practice. The injection percentage decides the finished-product salt and nitrite levels and the added-solution declaration; enhanced meat must declare the solution percentage on the label.
Assumptions: the after weight is taken promptly after injection, before drip-out; both weighings are on the same scale; the green weight is the trimmed meat before any injection.
Limitations: some injected brine drips out after weighing, so the held injection can be lower than the weighed injection; the tool does not check labelling limits or the finished-product nitrite level.
Rounding: injection percentage to 2 decimal places; solution gained and injected weight to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Brine injection percentage by weighing meat before and after needle injection, standard cured-meat practice. The injection percentage decides the finished-product salt and nitrite levels and the added-solution declaration; enhanced meat must declare the solution percentage on the label.
Assumptions: the after weight is taken promptly after injection, before drip-out; both weighings are on the same scale; the green weight is the trimmed meat before any injection.
Limitations: some injected brine drips out after weighing, so the held injection can be lower than the weighed injection; the tool does not check labelling limits or the finished-product nitrite level.
Rounding: injection percentage to 2 decimal places; solution gained and injected weight to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Green weight 10 kg, weight after injection 11.5 kg. Solution gained = 11.5 − 10 = 1.50 kg; injection = 1.50 ÷ 10 × 100 = 15.00 %.
Enter values above to see results.
Injection of 10–20% is common for cured hams; over 25% usually needs a label declaration check and a finished-product nitrite check. Tool 152 of 500 — GIFSQ
