Flavor-Embalmed Meat

Please watch the video below. At first I thought this was a crackpot idea, but the more I thought about it, the more it does have a certain logic.

The guy is injecting marinade into the (fish)meat by sending it in through the vasculature. Not only does this help to purge the blood from the (fish)meat - which sounds sort of Halal, in a sense - but it also allows the (fish)meat to be flavored in a more intimate and thorough way than existing methods. I suppose this could also be used to sterilize and preserve the meat better against bacteria and delay spoilage.

Marketing tagline: "EMBALM is the New Flavor BOMB!"

So obviously this isn't super-easy, and requires special practice and skill. But in Japan they famously have chefs skilled at cutting the deadly Fugu fish, just like they have the specially raised Wagyu beef cattle.

I'm wondering if some kind of specialized technology could be developed to do this vasculature-marination technique on an industrial scale? This might allow the treated meat to last slightly longer before expiration, which could translate into dollars. Note that typically the only flavorant that can penetrate into meat by existing methods is salt, since sodium is a small ion which can penetrate by osmosis. But using this newer idea, you could sell all kinds of specialty meats having all kinds of specialty flavors put in them, or even fortify them with health-related substances.

I feel like the idea to develop this into an industrial scale process could be pitched to wealthy Gulf petro-state investors, who might be interested in making Halal meat more fashionable, while popularizing this as a new kind of luxury food.