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» Solutions » 加工处理 » Clean Label Marination » Homogenization

Homogenization

During homogenization, all-natural protein trimmings are added to the base brine and then mixed/sliced until the brine reaches a uniform, highly viscous consistency.

ELIMINATE OR REDUCE ADDITIVES

  •  Incorporation of all natural meat trimmings eliminates or reduces additives such as sodium and phosphates

 

ACCOMMODATE MULTIPLE PROTEIN TRIMMINGS

  • Capable of handling a variety of different whole-muscle trimmings such as white and dark meat poultry, turkey, beef and pork

POLAR FUSION HOMOGENIZER

Standard pre-cutting: Pre-cutting knife improves mixing consistency  
and increases operator control while meat trimmings are added during homogenization.

High-speed slicing: Secondary slicing system utilizes
a high-speed knife with hole plate to transform protein trimmings into a uniform highly-viscous brine.

Recipe controls: Touchscreen controls allow for precise recipe monitoring and ensure consistency from batch-to-batch.

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