HOW TO ENSURE EXCELLENT MEAT RECOVERY

PRODUCING GOOD QUALITY MECHANICALLY SEPARATED MEAT AND BAADER MEAT

BAADER low pressure meat recovery systems offer a unique and proven method for separating soft and solid components for a wide range of applications. This includes desinewing from pre-cut red meat and poultry.

a Variety of raw product can be refined using this method. During the desinewing process, a squeezing belt feeds the product to a perforated drum and presses the soft components through the holes of the drum. Solid components such as sinews, gristle and skin remain outside the drum. Ratios between yield and quality can be influenced by means of adjusting the pressure roller. When sinews and gristle are removed, the desinewed meat is richer in protein. It also contains less connective tissue than ground only meat.

BAADER soft separators are available in five size ranges, each with various options suitable for different applications and capacities. Throughput values vary, depending on the hole size in the perforated drum, type of feeding, product and its pre-treatment (e.g. degree of pre-grinding), feeding temperature and selected pressure. Values for each application must be determined individually between customers of the machine and suppliers.

WHAT EXACTLY IS BAADER MEAT?

In 1969 BAADER developed a press-separation process for the separation of soft and hard components. It is used for desinewing and meat recovery of pre-cut red meat and poultry.
BAADER meat is a fixed term of quality today, but can only be gained by using original machines. The company has mandated an independent institution to consider the technology from a food regulatory point of view.
Press-separation methods separate meat from connective tissue and sinews. Meat obtained is not separated and therefore does not have to be declared as separator meat.

April 2018, SA Food Review 

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