Manufacturing process for whole muscle cooked meat products-ii : injection and tenderization
The manufacturing process for whole muscle cooked meat products has evolved greatly in recent times, thanks to the efforts of numerous science centers and companies, which have dedicated themselves to research and innovation, expanding scientific and technological knowledge and developing new technology and new products. Obtaining a technologically correct product is not the result of a single parameter, since every one of the processing stages has an important impact on the achievement of this goal. This article gives an exhaustive description of the first three operational parts of the manufacturing process for whole muscle cooked meat products: meat preparation, injection of a properly formulated brine, and tenderization. Each and every one of these operations will have an influence on the appearance and quality of the finished product and, therefore, must be carried out in the correct way and in accordance with the product to be manufactured.
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