Low pressure is key to product texture and bite
Manual forming of burgers is a thing of the past. Many consumers prefer the convenience of readymade products, but these products often lack the homemade feel and texture customers expect.
High-pressure portioning has been the industry standard for decades. However, meat structure and texture is partially destroyed in the production process at the cost of the end product’s sensory quality and feel.
Low-pressure portioning technology focuses on the end product’s quality and feel, making it possible to retain the original protein mass structure and texture in an optimum end product.
Learn how low pressure portioning technology can help processors bring bite and tenderness to their burgers
Published: 7th April 2014
Format: .pdf (316kb)
Length: 5 pages