Lamb and game processing: bone-in injection and tumbler

Selective deep injection, accelerated marinating, reproducible quality, even with difficult bone-in product.

Description

Lamb and game have high connective-tissue content, bone content and strong natural variation in the raw material. MAKU solves uneven seasoning distribution, tough texture from collagen and long marinating times.

Challenges: uneven seasoning next to the bone, tough texture from high collagen content and long marinating/rest times; with game there is also highly fluctuating raw material → high rejection.

Bone-safe injection: deep injection along the bone with uniform brine/marinade; single-needle pneumatics with automatic stop on bone contact (HPI) protect the needles and prevent foreign bodies → less cooking loss.

Vacuum tumbling: mechanical fiber loosening and activation of protein/collagen processes → accelerated marinating.

Mechanical tenderizing (tenderizer): the blades cut the connective tissue → better tenderness in collagen-rich cuts (blade-tenderizing significantly reduces shear values).

Process line: HPI (bone-safe) → HT tenderizer → Tumbler B.
MAK Adobos: Marinades and seasoning

Deep bone-safe injection + vacuum tumbling + pre-tenderizing → uniform seasoning despite the bone, shorter marinating time, reproducible tenderness and less rejection with fluctuating game raw material.