Manufacturing process for whole muscle cooked meat products-iii: massage
Continuing with the previous article on the manufacturing process for whole muscle cooked meat products, in which the preparation of the meat, brine injection and tenderization were explained, this article discusses the next phase of the process, massaging and maturation of the meat. The proper combination of massage and maturation time is one of the key points in the process of manufacturing cooked meat products, since it will condition extraction and solubilization of the myofibrillar proteins, responsible for water-holding capacity and binding between muscles. Therefore, when choosing a massaging machine, it is necessary to be well informed of the possibilities it offers and, above all, its effectiveness and versatility in regard to different products, since each product will have a particular massaging cycle, which may vary greatly depending on the category of the finished product.
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