Industrial meat tenderizer

variable speedstainless steelneedle

The purpose of tenderizing is actually to have more and better distribution of soluble brine protein to optimize the production process of cooked products, regardless of their quality. In fact, it is possible to obtain a better distribution of brine in high quality products, or to increase the amount of brine absorbed in so-called lower quality products. The best stable binding results can be obtained by balancing the brine composition, the percentage of injection, the effectiveness of the tenderizing, through the choice of the technology best suited to the characteristics of the final product and the massaging cycle. For fresh meat, tenderizing is done with special needles that, by cutting through the fibers, soften the product. The IOA series needle-type tenderizers are self-adjusting to the thickness of the product, without bone, have a pilgrim’s pace feed system, for the best hygienic guarantees and thanks to the high passage width they can achieve tenderizing designs not achievable with an injector head. In fact, in an injector the choice is whether to tenderize or not and the tenderizing pace coincides with the injector pace, whereas with our tenderizers it is possible to change the tenderizing pace because the product has the ability to slide sideways. The tenderizing head can contain about 400, 600 or 900 needles, conformed differently according to the result to be obtained, and can be processed poultry, beef and pork. We propose needles of different shapes, for example, with a sharp head profile or dovetail, or others, depending on the preferred type of product to be processed.