Manufacturing process for whole muscle cooked meat products-iv: stuffing and moulding

 

Manufacturing process for whole muscle cooked meat products-iv: stuffing and moulding

Once the meat mass has been injected, tenderized, massaged and matured in accordance with the particular requirements of the product to be manufactured, it must be correctly placed in bags, receptacles or moulds that will give the cooked product a determined shape, to be selected in accordance with market demands, technological possibilities (cook-in products) and the end purpose of the finished product. This article goes on to describe the different possibilities existing today in the industry, both in regard to plastic materials and receptacles and to different systems or methods of stuffing.

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