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Can your
injection process
include recovery of
trim material? |
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...when you
include the patented Cozzini
SUSPENTEC®
process |
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New Generation
operator friendly
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A NATURAL WAY TO ENHANCE YOUR PRODUCT |
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Cozzini’s patented SUSPENTEC®
system is used worldwide by roast beef, ham, turkey, chicken, steak, fish and other whole-muscle processors.
Benefits include:
• Increased bind
• Reduced cook and chill shrink
• Increased slice yield
• Enhanced product appearance
• Enhanced flavor
• Lower overall product cost
• Greater profit
The modular SUSPENTEC system
is adaptable to all plant layouts and
space considerations.
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The incredibly efficient, easy-to-use method of reducing meat, poultry or fish trimmings to micron-sized particles and incorporating them into traditional brines and marinades.
This "suspension" is then injected into whole muscle product
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Patented SUSPENTEC® Process
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Cozzini’s SUSPENTEC® process is conducted under precisely controlled temperature to ensure efficient
protein binding and complete dispersion of suspension into the whole muscle product. The trim/brine
suspension is automatically processed in the continuous system.
Cozzini’s force-fed AR701 MultiCut particle reduction system is the heart of the SUSPENTEC process,
reducing the trimmings to micron-sized particles.
Advanced, operator-friendly controls monitor and control suspension temperature throughout all stages
of the process.
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Cozzini can design, build and install a
SUSPENTEC® system to fit your operation perfectly.
Contact us today.
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