PEF for meat products

Product examples: Cooked ham, dry sausage

Aim PEF treatment: Cell disintegration and acceleration of drying, brining and marinating

Benefits PEF

  • Enhanced and accelerated drying, brining and marinating processes
  • Reduced energy consumption
  • Improved micro-diffusion of brine and marinade into the meat
  • Improved waterbinding due to interaction between protein, salt and phosphate

More information

Pulsemaster’s range of industrial scale equipment – named Conditioner – for cell disintegration of fresh meat allows processing capacities of 1 to 5 tons per hour per system. The field strength ranges from 1,0 to 3,0 kV/cm and the energy delivery from 3 to 10 kJ/kg.

Related pages

Protein concentrates

Fish products

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