PEF for meat products
Product examples: Cooked ham, dry sausage
Aim PEF treatment: Cell disintegration and acceleration of drying, brining and marinating
- 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
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.