Process Yield Optimization

Lars  Kristensen

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Processing improvement

Process Yield Optimization

A thoroughly tested concept of increasing yield in the production of heat treated meat products through an overall optimization of processes. While cooperating with DMRI you can be confident that food safety, shelf life, quality and functionality of your products are always considered.

Optimization Potential - Whole Muscle Products

  • Reduction in cooking loss up to 40%
  • Reduction in process time up to 70 minutes
  • Improved sliceability
  • More uniform product quality
  • Reduced energy consumption