VSD Food Machinery - Nijverheidsstraat 11c - 7641 AB Wierden - Tel. 0546-873032 - Fax. 0546-861265 - E-mail info@vsd.nl - K.v.K. 08114388
Tenderising
MPM 61 Multi-Protein-Mobilizer Protein activation by maximising surface area, creates super binding and slice retention 
Three ways of activating protein:

Scouring
: The meat surface is opened up with disc-shaped knives, the connecting tissue and meat fibres are cut through, so that a special good "Lancing Effect" with genuine tenderising is achieved.
 

Pressing:
Crush rollers of a special shape extend the surface area of the meat to its maximum with resulting optimum protein activation
 

Drawing out: The pulling and drawing out of the meat pieces through different turning speeds of the rollers, results in considerable increase of functional effect 

ADJUSTMENT OF FUNCTIONAL INTENSITY  The feed-in space between the rollers can be adjusted to conform with the ideal for the meat witch has to be processed. Furthermore, various types of rollers, such as lancing rollers, tenderising rollers, crushing rollers or softening rollers are available and can be combined at will. One can also choose between processing with two pairs of rollers or with only one.