DESIGNED FOR TENDERIZING AND SOFTENING OF MEAT MUSCLES IN ORDER TO INCREASE ABSORPTION OF BRINE AND TENDERNESS OF PRODUCT.
TM-300 knife tenderizer for bone-in and boneless meat:
- The special design of the knife head allows for tenderizing of bone-in and boneless meat
- For tenderizing of culinary meat, especially beef for steaks
- Improvement of flavour and tenderness of meat
- Shortening of marinating time
- Improvement of absorption and uniformity of brine distribution in the muscle
- Reducing thermal treatment time
- Reducing losses during thermal treatment