Pulled meat and cooked product applications require precise control of the fiber structure, stable juice binding and high reproducibility. Traditional manual or semi-automatic processes often result in a mushy texture, irregular fibers and high labor costs.
Maku technologies combine injection, tumbling pre-treatment and automatic shredding to achieve industrially reproducible premium quality.
Central challenges
Irregular fiber lengths with manual shredding
Muddy or too dry texture after cooking
High personnel and time expenditure
Defined and reproducible fiber lengths
Natural „hand-pulled“ look
Significantly higher throughput with consistent quality
Even juice and marinade distribution
Stabilization of the fibre structure during the cooking process
Increased yield and improved juiciness
Preactivation of protein binding
Homogeneous redistribution of brine and spices
Reduction of cooking and defibering losses
