For the production of high-quality cooked ham, massaging the muscles is an important part of the process. Protein is activated which ensures optimum bonding. This process supports the Schröder macerator. The blade rollers cut the surface, enlarging it, and increasing the release of protein and improving the absorption of brine. Large tendons, for poultry products as well, are also cut by the MacMAX, reducing muscle contraction during cooking and increasing binding. The result: • Improved bond between the parts • Increased yields • Reduced massaging time • Increased slice cohesion • Increased brine intake • Reduction of brine pockets
Технические характеристики
CharacteristicsApplicationsindustrialOther characteristicsroller
