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TURBOMEAT®: COOKED MEAT PRODUCTS JUST-IN TIME IN INDUSTRY 4.0 ENVIRONMENT

TURBOMEAT® Process technology allows to accelerate the massage and maturation process for cooked meat products in a 4.0 environment
16.04.2018

TURBOMEAT® Process or Intensive Accelerated Massage ® technology allows to accelerate the massage and maturation process for cooked meat products in a 4.0 environment, resulting in markedly shorter processing times (up to 50 % reduction in total massage time), without having to give up the versatility, the results (in consistency and binding) and the technological and organoleptic advantages of a conventional massaging tumbler.

TURBOMEAT® technology in processes of short duration, with reduced maturation times, and above all aimed at the manufacture of cooked meat products of medium, high and very high yield, can significantly increase equipment’s productivity by square meter, while obtaining a product technologically more stable and maintaining an integral appearance of whole muscle in the slice and color, aspects that are highly valued by the consumer.

The combined work of TURBOMEAT® Intensive Accelerated Massage technology together with TRIPLEX injection technology offers interesting synergies that greatly facilitate the absorption of free brine, thus preventing the formation of intermuscular exudate and making it possible to produce quality cooked whole-muscle products with very high yields (230-260%) that are very attractive to the consumer.

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