The impact of tenderization on increased slicing yield
The yield obtained in slicing lines has quickly become a key question for manufacturers of meat products. Meat quality strongly influences yield, and though classification of the meat would be advisable, the increase of this type of products makes this practice difficult for most meat processors. This is why research is continually being conducted as to how to reduce slicing loss by means of the process, without affecting the appearance of the slice or the organoleptic characteristics of the product.
This article examines the impact of the type and intensity of tenderization on two products of differing qualities. The results demonstrate that greater yield is obtained in slicing lines when the degree of tenderization is intensified, but also that this may affect product slicing, so that an equilibrium must be found between yield and quality in each case. These results attempt to demonstrate up to what point each type of tenderization can be applied and its impact on different aspects of the finished product.
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