Process Yield Optimization

Christian Sylvest Vestergaard

Your Contact

Contact me

Indtast venligst et validt navn
Or your phone number
?
Thank you for your message
Vi beklager

På grund af en teknisk fejl kan din henvendelse desværre ikke modtages i øjeblikket. Du er velkommen til at skrive en mail til Send e-mail eller ringe til +45 72 20 14 25.

Yield Optimization

Process Yield Optimization

DMRI has developed a new yield optimization concept, applicable to both whole muscle and emulsion type products.

By working together with DMRI consultants, you will be able to improve your cooking economy significantly without investing in new equipment or adding new ingredients.

  • Cooking loss variation is reduced – hence, give-away may be reduced
  • Processing time is reduced
  • Sensory properties are unaffected or even improved
  • Slicability is improved (whole muscle products)  
  • Energy consumption is reduced
  • Food safety remains unaffected.