Progress of Cryogenics and Isotopes Separation , ISSN: 1582-2575
2014, Volume 17, Issue 1

Tenderizing Machines for Traditional Meat Products Processing

Abstract

The paper presents an overview concerning the most utilized tenderizing machines by meat processors and two types of tenderizing machines realized by a small enterprise in its efforts to reduce the wet curing phase, during Romanians traditional cured-cooked produces processing. Untenderized row meat and tenderized row meat was used to produce three types of traditional Romanians cured-cooked produces, and then tested by using Warner - Bratzler shear force method. The paper represents an open frame for further experimental researches’ results obtained to reduce the wet curing phase during traditional Romanians cured-cooked produces processing in SME.