Application of Elea's PEF System in Meat Processing
The potential of food is unleashed by the perforation of cell membranes caused by PEF (pulsed electric field) treatment.
The Elea PEF Advantage system gently opens the cellular structure of meat using electrical pulses. This results in the production of higher quality products and leads to easier, improved, and more efficient processing. As a result, cutting is enhanced, products become softer and of higher quality, and the mouthfeel improves. The pulsed electric field provides clean, gentle, and precise processing that brings new advantages and opportunities to a wide range of meat products, including pork, beef, chicken, and seafood. [Applications of Meat Benefiting from PEF Treatment] Tenderization: PEF softens meat without the use of food additives, chemicals, or difficult mechanical processing. As the structure softens, deboning and cutting become easier, improving the manufacturing process. Brining/Soaking: With the cellular structure of the meat becoming more open, absorption is enhanced, marination performance improves, and brine uptake during the aging process is also increased. Tumbling Time: PEF-treated meat promotes protein sublimation, significantly reducing tumbling time. Drying Time: It greatly shortens and accelerates the drying of aged products. Shelling: Shells can be easily and gently removed from shellfish without damage.
- Company：コーレンス
- Price：Other
