Efficiency and yield are the decisive KPIs in industrial pork processing. Our process solutions aim to physically optimize the raw material: precise injection technology ensures brine distribution even with complex bone structures, while vacuum process technology (tumbler) maximizes protein activation and water binding.
Technical challenge: Cuts with a firm fiber structure (e.g. neck, loin) often have a tough texture, which reduces the market value and lowers acceptance by the end consumer.
Quick recording: The increased surface area enables faster absorption of marinades and brine in a vacuum.
Juiciness: The intramuscular liquid depot prevents drying out during preparation (grill/pan).
Structure modification: Knife rollers perforate the connective tissue and increase the physical surface area of the muscle.
Increase in value: Standard raw goods become significantly softer through fiber interruption („refinement“).
Technical challenge: The industrial injection of bone-containing products places high demands on machine technology. Conventional systems risk needle breakage and contamination in the event of bone contact or achieve inadequate injection rates on the bone due to safety distances.
Homogenization: Gentle tumbling ensures an even distribution of the brine and optimizes the absorption of surface marinades (glaze).
Product protection: Gentle mixing intervals prevent mechanical damage caused by bone contact in the container.
Pneumatic single needle suspension: Needles recognize the resistance of the bone and retract immediately (retraction system). This eliminates needle breakage and increases process reliability.
Deep injection: The injection is carried out precisely up to the base of the bone to avoid dry margins during thermal treatment.
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Our recommendations for processing
Technical challenge: The inhomogeneous structure of pancetta (alternating layers of fat and meat) makes it difficult to distribute the brine evenly. This often leads to curing defects (gray core) and significant weight loss (cooking loss) during the cooking process.
Yield optimization: Maximization of water-binding capacity through targeted myosin disruption. This enables high injection rates with a stable product structure.
Slicing performance: The improved binding ensures dimensionally stable products and reduces waste on the slicing lines.
Penetration: Adapted injection pressures ensure the penetration of solid rind and fat layers.
Color stabilization: The immediate availability of the brine in the core accelerates the reddening process and ensures stable coloring.
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Our recommendations for processing
Technical challenge: Collagen-rich products such as pig's feet require intensive mechanical pre-treatment for cleaning and salting, as the thick skin barrier slows down osmosis.
Wash effect: Rotation in the tumbler removes blood residues and organic residues more efficiently and with less water than manual processes.
