INDUCED MATURATION
OPERATIONAL EFFICIENCY
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.
EFFECTIVE RESULT PROCESS
Due to the tenderizing process of the IM method, tough meats can be cooked in shorter periods of time, reduce shrinkage during cooking, subsequently increased yield of final prepare products.
INDUCED MATURATION =
– Increased Shelf Life
– Decrease product weight loss during cooking
– Decrease required cooking times
– Reduction in curing or brining process
– Retains moisture of product during cooking process
– Saves time and energy
– Improve & extend food safety and shelf life