INDUCED MATURATION
TENDERIZING PROTEINS
INDUCED MATURATION EXPLAINED
Induced Maturation is our revolutionary patented process using Concentrated Ultrasonic Waves to enhance the physical properties of raw ingredients, retaining moisture reducing shrinkage causing increased product yield, while tenderizing.
TENDERIZING PROCESS
The ultrasound waves gently penetrate the meat, massaging and relaxing the myofibril fibers resulting a tender product. The entire process is performed between 35ºF to 85ºF.
Induced Maturation, does not cook any raw ingredients!
Using waveco® and it’s ground-breaking technology of induced maturation “melts” the connectivity tissue without cooking, thus safeguarding the organoleptic properties while obtaining an extremely tender & moist cut of either beef, lamb, veal or pork.
While tenderizing the proteins, the ultrasound waves destroys the bacteria allowing for increased food safety and extended shelflife of your products.