Stuffing of whole muscle products
Description of a series of tests carried out with the aim of comparing the effect of an automatic vacuum stuffing-dosing machine, specially designed for stuffing whole muscle meat products, with that of other stuffers existing in the market that are used for the same purpose, but were not designed specifically for this type of product. First, a study is made of the impact the stuffing system has on product slicing yield, verifying that the stuffer analyzed provides an important reduction in the number of slices rejected due to lack of intermuscular binding. The difference in yield is then analyzed from the standpoint of reduced appearance of occluded air and reduced formation of intermuscular paste. Secondly, reliability of the stuffing system is analyzed, comparing the dosing precision of various machines, demonstrating the advantages, qualitative and economic, of the volumetric vacuum stuffing-dosing systems as compared with conventional systems.
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