Mixing Equipment for Meat and Poultry Processing
Most meat and poultry mixing processes involve the addition of a brine, cure, pickle or marinade using salts, phosphates or spices etc, which act as flavour, binding or emulsifying agents. Whether your mixing application is for cooked, smoked, non-cured, fresh or frozen meat products, Mixquip works with you to ensure you have the right mixing and agitating equipment for the processing of your product.
Understanding mixing in meat and poultry processing applications
– Preparation of batters and coatings
– Addition of spices and flavours
– Brine preparation
– Addition of binding agents
– Batter mixes