Cooked products
Researching new technologies is essential for current business development. METALQUIMIA has published its articles in numerous specialized magazines, and has collected them in an indispensable reference book. You can also read them below.
Manufacturing process for whole muscle cooked meat products I: the selection of a process
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Additives and ingredients in the manufacture of whole muscle cooked meat products
(3.23 MB)
Manufacturing process for whole muscle cooked meat products II: injection and tenderization
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Meat injection with spray effect: the influence of injection pressure on the quality
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Spray Plus System®, evolution of injection of cooked meat products
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Very high-yield cooked products: TRIPLEX, the Exponential Injection
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Manufacturing process for whole muscle cooked meat products - injection of trimmings
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The impact of tenderization on increased slicing yield
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High yield thawing: D-Icer
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Manufacturing process for whole muscle cooked meat products III: Massage
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Computerized massaging of meat
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Profitability of cooked ham production lines: adaptation to different maturation cycles
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Effects of maturation time on the quality of “Delikatessen” type cooked and smoked meat products
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Reduction in process time for cooked meat products by means of Intensive Accelerated Massage (IAM)
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Effects of a premassaging stage (sequence of pressure impacts) in the manufacture of cooked products
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Manufacturing process for whole muscle cooked meat products IV: stuffing and moulding
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Stuffing of whole muscle products
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Compacting of meat during the ham stuffing process: a new step forward in the automation
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Sous vide: A revolution in industrial cooking
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Manufacturing process for whole muscle cooked meat products V: Cooking
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Digital transformation of cooked ham lines
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