Very high-yield cooked products: TRIPLEX, the Exponential Injection

 

Very high-yield cooked products: TRIPLEX, the Exponential Injection

This article explores the transition from high-yield cooked whole-muscle products to very high-yield products with hardly any alteration in the appearance and organoleptic quality of said products.

Over the past 10 years, the precarious economic situation of many countries in the world has led to a decrease in the purchasing power of consumers, a fact which has forced most meat processors to offer products at a lower cost. 

At the same time, the constant search for innovations that boost increased food yield on the Earth, together with the launch of new technologies that allow for extending protein and reducing its rejection, have become key factors in supplying food abundantly and safely on a planet where resources are increasingly scarce. 

These facts have been, and continue to be, a stimulus for technological innovation and an impetus to the search for very high-yield products with certain qualitative, quantitative, organoleptic and nutritional parameters at competitive costs and with maximum guarantees for the consumer. 

This article explores the transition from high-yield cooked whole-muscle products to very high-yield products with hardly any alteration in the appearance and organoleptic quality of said products.

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