Marinated Ribs
Technological Process
Marinated ribs, part of the Sous Vide program. Besides ribs in various flavors, we offer possibilities for other meat categories like lamb, pork, beef, chicken, turkey (bone-in or boneless). Different flavors allow for many variations and combinations. Processed and frozen, they can last up to 6 months; fresh, up to 90 days under refrigeration (up to 4°C).
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.
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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.
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