Sliced Smoked Pork Neck
Technological Process
Smoked cooked product, sliced pork neck made in a press is technologically complex. The task is to avoid internal breakage from injection pressure while retaining the brine invisibly in the cross-section. Can achieve a yield of 15% to 40%. Good injection, massaging, and thermal technology lead to a perfect product.
MeatProcessing Expertise Includes
Recipe Development
Optimizing composition and spices for the best taste
Process Optimization
Improving production efficiency
Quality Control
Implementing quality assurance systems
Worker Training
Expert training for all production stages
Technological Advantages
MeatProcessing technology allows for optimal yield, consistent quality, and extended shelf life. Through proper preparation, processing, and thermal treatment, we achieve top results in production efficiency and final product quality.
Similar Products
View all
Smoked Hamburger Bacon
Smoked cooked bacon on hooks, an older technology that, with proper Atmos operation and a good program, can achieve a st...
Learn more
Pressed Bacon
Smoked cooked bacon, minimally injected with a weight loss of up to 10% - 12%. The product consistently yields a positiv...
Learn more
Bacon Piece (approx. 300g)
Smoked cooked bacon considered among the best because its yield increase is over 10%, yet it appears as if there's no in...
Learn moreNeed expert help?
As experts with many years of experience, we can help you develop this type of product, optimize existing recipes, or improve technological processes. MeatProcessing consulting services are tailored to your specific needs.
Request a Consultation