Processed Meat

Processing of meat adds a significant value to the raw materials used. DMRI offers a yield optimization concept, applicable to both whole muscle and emulsion type products, and you will be able to improve your cooking economy significantly. We also provide tailor-made services for every stage of your sous vide cooking process or assistance in product development aiming at reducing salt and fat in your products.

Improve Cooking Yield

Increased yield in the production of processed meat

Reduce Salt Content

Product reformulation – Clean label, salt or fat reduction?

Sausage Recipe Optimization

Reduce raw material costs and maximize profit