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.
We can assist you in the deployment of complete systems and the manufacture of custom-made equipment.