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New productsRISCO
New productsRISCO
New products !!!
Roller tenderizer More...
A new quality of injection
Special line for meat in meat injection is the most innovative solution in the meat sector. Machines applied in the line allows for using fat and meat of lower classes for emulsion preparation. Modern injection technology enables achieving better economic results as well as higher quality of products.
The MM line consists of the following units:
Special line for meat in meat injection is the most innovative solution in the meat sector. Machines applied in the line allows for using fat and meat of lower classes for emulsion preparation. Modern injection technology enables achieving better economic results as well as higher quality of products.
The MM line consists of the following units:
- Brine preparation system
- Homogenizer
- Tank for storage and cooling of emulsion
- Injector
- Emulsifier
- Simple and compact line construction - emulsion preparation unit, storage unit, injection unit allow for achievement the best technological results
- Producing of the highest quality emulsion thanks to special systems of initial preparation and homogenizing
- An unique construction of the injector enables the highest and repeatable injection level
- Independent cooling units guarantee appropriate microbiological conditions of production
- Obtaining products of technological parameters which are not possible to achieve with a traditional injection method
- An excellent distribution of emulsion in products
- Improved sensory properties (tenderness and taste) and visual properties (colour of muscles, consistence, water bonding) of finished products at reduced production costs
- Reduction of costs by using fat and meat of lower classes to prepare emulsion as well as possibility of injection of PSE defective meat
- Improved bonding of emulsion in a product and elimination of biological hazards thus enhancing profitability resulted from applying the cooling system in the emulsion preparation unit and injection unit.
- An excellent water bonding thanks to higher muscle protein activation in emulsion thus reducing time loses during technological process
- Considerable time reduction of massaging and heat treatment
- Decreasing of additives quantity in emulsion thus reducing cost of a finished product and enhancing its organoleptic and nutritional properties
