Processed meats

immersion cooking

Cooking in hot water is an effective way to transfer heat and mass when browning or roasting meat is not required, while still providing:

• A reduction in the bacterial load
• An extended shelf life
• Minimal alteration of the physical structure of the meat
• Conservation of biochemical elements (vitamins and diastases)

At Sinox, we master the pasteurization of ready-to-eat meats from start to finish.