Abstract: A system for treating dry protein material in brine solutions comprises a tank for receiving the protein material and brine solution a container having a screened bottom end an agitator inserted through its open upper end for creating a vortex mixing action in the brine solution in which the container is immersed in the brine holding tank.

Abstract: Meats are effectively pumped in excess of 140% of their green weights, yet maintain their original proteinaceous posture and nutritional value by a critically controlled preparation and injection of a protein medium. A salt tolerance protein isolate is hydrated in water and subsequently curing salts are admixed to the hydrated salt tolerant protein isolate. Upon curing the liquid medium, which has been pumped into the meat, cooks to a uniformly distributed, meat-like gel, the extra pumped meat product maintains the same nutritional protein value and substantially identical textural properties of natural meat tissue, the protein substantially retains its hydrated form in the final product and there is substantially no protein separation.