high connective tissue content, bone content and strong natural scattering in the raw material. Traditional marinating methods often lead to uneven seasoning, a tough texture and long process times.
Maku technologies enable targeted deep injection, accelerated marinating and reproducible quality - even with challenging bone-in products.
Central challenges
Uneven seasoning in areas close to the bone
Tough structure due to high collagen content
Very long marinating and resting times
Deep injection along the course of the bone
Even distribution of brine and marinade
Reduction of cooking and marinating losses
Mechanical fiber loosening
Activation of protein and collagen processes
Significantly accelerated marinating
