Method and device for increasing the proportion of meat used in fish, poultry or other meat products

A method of increasing a proportion of meat used in a production of principal products of any kind and form conveyed in plurality along a processing line and comprising fish, poultry or other meat, which contains

• the principal products that are to be obtained,
• removal components that are inedible and/or to be excluded from consumption, and
• edible by-products that remain on said removal components, wherein the edible by-products remain on the removal components when the removal components are separated from the principal products,
• said method comprising the following steps, wherein all steps are carried out at a temperature from 1 to 6° C.:
• a) loading a separating device with a batch of meat comprising fish, poultry or other meat;
• b) separating principal products of the batch from removal components, comprising edible by-products, of said batch;
• c) separating the edible by-products from the removal components;
• d) producing a by-product brine from the edible by-products by comminuting the by-products and mixing the edible by-products with water and stabiliser;
• and
• e) injecting a defined quantity of the by-product brine produced in step d) into the principal products, wherein the principal products and the edible by-products contained in the by-product brine come from the same batch.