Pistons help retain meat texture

The pump was awarded a ‘best innovation in food processing technology’ prize at the IFFA meat processing show held in Frankfurt earlier this year.

Central to the new technology are two alternating belt-wide pistons, delivering a uniform pressure to the forming unit. These move the meat mass over a small distance with a minimum of pressure.

This retains as much of the original meat structure and texture as possible, which is important for a good bite and mouthfeel.

Damage to natural meat structures​

Traditional pumping of meat with an auger, via piping and/or using vacuum and higher pressures, leads to more shear and friction and, therefore, more damage to natural meat structures.

In the V-Pump, meat mass is gathered by gravity only, right on top of the RevoPortioner. The distance it travels under pressure into the smoothly rotating drum of the RevoPortioner is just 30cm.

“The meat passageway is completely auger-free,”​ says Marel. “The width of the piston is as wide as the forming drum. Meat does not have to be spread horizontally in a manifold and vacuum is not needed.​

“Friction and shear are avoided. The pressure applied is low. All these features help retain the original meat structure.”​

Contact Marel​ for more information.