Meat Tenderizers

The Schröder NT Series needle tenderizers offer unparalleled flexibility and reliability for those who seek a blade style tenderizer. This method is ideal for any fresh or cooked product application.

Applications on fresh meats allow a breakdown and softening effect of the connect tissue system creating products with better texture and bite characteristic.

Products being injected and/or moisture enhanced benefit from increased surface area, improved brine dispersion, and increased availability of the salt soluble Myosin protein within the muscle fibers, allowing for improved water binding, decreasing cook losses and increasing overall product yield.

Blade sizes between 1mm and 10mm and needle stitch patterns of up to 42 penetrations per square inch will provide you with the results you demand.

The NT tenderizer is ideally suited for any in-line applications which may have both tenderized and non-tenderized products coming down the line. With the push of a button you can change from "tenderizer mode" to "conveyor mode", completely by-passing the needles simply and easily.

If placed in-line after your injector, the NT can play an important role in overall process improvement. The injection process goal is to have as much of the solution in the meat prior to the next process step. The effect of excessive "free liquid" may in many cases, impair and lengthen your remaining process steps, and ultimately the finished product quality. Instead of carrying this free solution onto the next process step, Excess non-injected or purging brine (pickle) is recovered and transferred back to your injector.

Its unique design makes this the most user friendly needle tenderizer on the market. Bacteria control and sanitation ease were major focus points during this machine development.

The NT tenderizers can:

• Breakdown and soften the connective tissue system of whole muscle products.
• Induce superior conditions for improved absorption and dispersion of pickle after injection and during the massaging process.
• Maximize myosin protein availability for improved water binding characteristics, reducing cook-out, and improving product yields.
• Initiates destruction of surface membranes (silver skin) allowing superior muscle to muscle surface bind.
• Dramatically reduces normal tumbler process times creating a heat stable water/protein system sooner.
  

Considerations when choosing a tenderizer:

• The tenderizer should not compromise the products natural structure, integrity, or consumers visual appeal.
• A consistent tenderizing effect on the entire product is absolutely critical.
• The tenderizer must provide flexibility to quickly adjust for different products.
• An absolute hygienic design to meet your sanitation requirements for the future.

Tenderizer Technical Data

Number of Blades >> 344, 560, 960
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Blade Sizes >> 3, 4, 6, 8 and 10 mm
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Product Advance >> 25 to 80mm
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Product bed width >> 620mm
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Transport Mode >> Conveyor or Walking Beam
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Air pressure requirement >> 90 psi
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