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Tenderising, cutting and compressing - the key supporting measures in meat processing.

Schröder has developed an optimal machine for each of these steps, from the MacMax roller tenderiser and the T-Max needle tenderiser to the curing press. Whether on their own or in combination, the machines can integrate the optimum processing methods for each product into the processing sequence. This leads to:

  • tenderising effects
  • uniform brine distribution in the product
  • high water retention and increase in yields
  • shorter massage times