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By using the GEA MultiCarve, a tenderizing process between the injection and tumbling stages, food manufacturers are reproducing succulent ham products that offer consistently high quality characteristics like mouthfeel, taste and texture time and time again, with pork and poultry cuts.
Consumers are looking for ham that is tasty, tender, and in convenient and cohesive slices. This is where the GEA MultiCarve is proving to be invaluable for pork and poultry cold cut manufacturers. Following injection, the meat that is to be used for ham is put through a set of bladed rollers, improving protein extraction, exposing greater surface area and releasing any tension within the meat, resulting in a more succulent texture and a well bonded product later on.
This releasing of tension works wonders for the meat. Being an animal product, cuts of pork do vary in terms of their fat to meat ratio, the grain of the meat in each piece, the tenderness and so on. By putting the meat through the MultiCarve stage before further processing, it can contribute to reduce tension, so the ham can be formed more smoothly later on.
