PROCESS
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APPLICATION
The recipe of a boiled sausage is often subjected to increasingly strong economic constraints. This leads to the situation that producers are forced to reduce the meat protein content in favour of fat and water This approach has a significant impact on process stability and quality of the produced finished product. MEAT CRACKS has an extensive pool of experience in the areas of stabilizing meat masses boiled sausage meat or minced and reformed meat masses for the production of nuggets and burgers with many years of development experiences.
Boiled sausage meat or minced and reformed meat masses
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