INDUCED MATURATION
RAPID BRINE PROTEINS
INDUCED MATURATION EXPLAINED
Induced Maturation© is our revolutionary patented process using Focused Ultrasounds 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 significantly reduces the brining time required due to the waves acceleration perforation process, injecting the brine liquid through the fibers in a matter of hours.
Any protein, regardless of size can be fully brined in a couple hours.