Tenderizer

One of the operations in the preparation of boiled ham is its softening (tendering) as a preliminary step before massaging. The technological effect of our system is not only to soften the hardest muscle structures, but also to achieve another important goal. When applying many small cuts, the exchange surface between the muscle fiber and the external part is significantly increased, as a result of which the brine is better absorbed and the protein is easier to extract. As a result, the softness increases, the uniformity of the color of the ham during the cut is achieved, the bond is increased and, finally, the yield is increased by reducing shrinkage during cooking.