Manufacturing process for whole muscle cooked meat products: injecting trimmings

 

Manufacturing process for whole muscle cooked meat products: injecting trimmings

This system consists in making use of the trimmings generated in a meat processing plant, submitting them to a reduction-emulsification process to obtain an emulsion that will be introduced into the meat mass, by means of a multi-needle injector. This article examines the different variables that can affect the process (type of meat and trimmings used, percentage of trimmings in the brine, injection levels, type of injector, etc) and their repercussion on the finished product.

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