Abstract: In some aspects, the techniques described herein relate to an injection treatment solution for injecting a crustacean, including: water; and emulsified crustacean substrate of the crustacean being treated. In some aspects, the techniques described herein relate to a system for injection a crustacean, including: a conveyance system configured to substantially maintain a position of the crustacean relative to a support surface of the conveyance system before, during, and/or after injection; an injection treatment solution composed of water and emulsified crustacean substrate of the crustacean being treated; and an injector configured to inject the crustacean with the injection treatment solution as the crustacean is moved by the conveyance system.

Abstract: In some aspects, the systems and devices described herein relate to an injection needle for injecting fluid into a substrate such as a food product, including: an elongated hollow shank having a center longitudinal axis, an inner shank wall, and an outer shank wall; and a needle tip, including: an injection opening; and a curved end portion extending from the elongated hollow shank and having a radius of curvature, the curved end portion terminating distally in a bottom outer edge and a cutting face extending from the bottom outer edge toward the inner shank wall at a bottom end of the injection opening, wherein the bottom outer edge and the cutting face are in substantially vertical alignment with an axis of a first portion of the inner shank wall extending from a top end of the injection opening.

Abstract: A first brine free of salt and phosphate for treating a food product by injection of the brine into the food product. The brine is formed from an emulsion consisting of water, saltless flavoring and protein. The protein is from the same type of food product as the food product being injected with the brine. A second brine especially for ham with the bine being similar to the first brine, but with a low sodium content of a maximum of 0.5% to 1.0% of the weight of the food product. A third brine for pork bellies without phosphate. A fourth brine consisting of only protein from the same type of food product as the food product being injected with the brine and water.

Abstract: A first brine free of salt and phosphate for treating a food product by injection of the brine into the food product. The brine is formed from an emulsion consisting of water, saltless flavoring and protein. The protein is from the same type of food product as the food product being injected with the brine. A second brine especially for ham with the bine being similar to the first brine, but with a low sodium content of a maximum of 0.5% to 1.0% of the weight of the food product. A third brine for pork bellies without phosphate.

Abstract: An injection machine includes a needle assembly including a plurality of injector needles arranged into a pattern to cover a horizontal injection area, the injector needles include side exit ports located proximally with respect to a tip of the needle. The injection machine also includes a conveyor positioned below the needle assembly. Particularly, the conveyor includes perforations on a top surface of the conveyor, wherein the perforations allow the plurality of injector needles to be lowered to place the side exit ports of the injector needles at or just above the top surface of the conveyor.

Abstract: A method for processing a protein-containing foodstuff portion to control the thickness. The method includes cutting a raw protein-containing foodstuff portion to make cuts on a surface of the raw protein-containing foodstuff portion, the raw protein-containing foodstuff portion has a first initial thickness; and after the raw protein-containing foodstuff portion is cut, pressing the raw protein-containing foodstuff portion, wherein after pressing a thickness of the raw protein-containing foodstuff portion is reduced from the initial thickness.