Reduction in process time for cooked meat products by means of Intensive Accelerated Massage (IAM)

 

Reduction in process time for cooked meat products by means of Intensive Accelerated Massage (IAM)

04.10.2013

This article examines the possible reduction in process and maturation time for a shoulder cold cut produced by means of the Intensive Accelerated Massage (IAM) provided by the new TURBOMEAT® process

Process times in the meat industry have gradually been reduced over the past few decades, especially meat maturation times. In the case of cooked ham, cold cuts, and similar products made with ground meat and/or emulsions, the massage stage has evolved from long periods of up to several days to short processes of a few hours. Even so, further time reductions are still sought after in order to obtain greater cost reduction and increased production flow linearity.

Moreover, the current situation of economic crisis in many countries has forced processors to reduce costs both in raw material and processes. This has given rise to the appearance of a series of new high, and very high-yield products whose process must be as economical and reduced as possible.

This article examines the possible reduction in process and maturation time for a shoulder cold cut produced by means of the Intensive Accelerated Massage (IAM) provided by the new TURBOMEAT® process, in comparison with the Intensive Conventional Massage (ICM) of a standard massaging reactor (Mod. THERMOMAT manufactured by Metalquimia). The analysis and study conducted on the end product obtained with the two systems demonstrates the capacity of Intensive Accelerated Massage technology (IAM) to obtain a product equivalent to that produced by conventional ICM massage, with a reduction of up to 50% in the total process time.

 

Read the article

Other technological documents