Needle tenderizer for meat processing
In meat processing operations, achieving consistent tenderness is crucial. Muscle fiber structures can obstruct even brine distribution, leading to suboptimal product quality, including brine pockets and uneven texture.
Enhance brine absorption and texture
The Schröder T-MAX 620 by JBT is a needle tenderizer engineered to penetrate the entire muscle and precisely cut its fibers with blade-like sharpened tips, leading to improved brine absorption. By replacing injected brine during the fiber shortening process, it optimizes distribution and readies the muscle for efficient protein absorption during massaging. The tenderizer can be customized with single- or double-head and single- or double-blade configurations based on product requirements. Key specifications include a machine length of approx. 2160 mm, width of approx. 1400 mm, and height of approx. 2240 mm. It operates with 300 to 600 needles, achieving 15–60 cycles per minute and a transported area of 223 m²/h, ensuring rapid and efficient operation in meat processing plants.
Benefits
- Faster diffusion of additives
- Reduction of pickle pockets
- Homogeneous reddening
- Increased tenderness
- Shorter massaging and tumbling times