T-MAX 620 – Needle Tenderizer
The different fibre structures within a muscle absorb the injected brine in different ways. Brine pockets and inhomogeneous brine distribution must be prevented for high quality requirements.The Schröder […]
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MacMax 500 – Roller Tenderizer
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 […]
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PSM 650 – Curing Press
Processing muscles with a hard structure needs special attention in the production of high-quality ham. The lack of flexibility makes the forming and filling process […]
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