Negotiated
Moscow | Added: 10 December 2015, number: 4896
Address:
Moscow,
Select industry:
Meat industry
During mixing using vacuum, air is removed from the mixer. Due to the lack of oxygen, the process of reproduction of microorganisms in the processed material is suppressed and the quantitative content of bacteria is reduced. The product is stored longer and looks fresh longer. In addition, mixing using a vacuum, in which muscle tissue cells open, contributes to a more intensive absorption of spices, additives and excipients. Since air inclusions in the mixture are minimized, in the process of further processing, the pattern on the section of the product becomes more dense and clear.