PEF for Meat Products

Product Examples: Cooked ham, dry sausage.

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

Benefits of PEF

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

More Information

Pulsemaster has developed a range of industrial-scale equipment, named Conditioner, for cell disintegration of fresh meat. This equipment 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 is between 3 to 10 kJ/kg.

Related Pages

PEF + Meat Products?