Blade meat tenderizing


BLADETENDER & MULTIBLADE: Optimum tenderization for cook-in products

The meat tenderizing equipment BLADETENDER and MULTIBLADE produce a multitude of cuts in the meat muscle, increasing the myofibrillar protein extraction surface, reducing cooking loss, improving final yield, minimizing defects of intermuscular binding, and preventing the appearance of holes in the sliced product. Used mainly for processing whole pieces, of high quality as well as high-yield “zero cooking loss” products.

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