Here are some of the war stories of the success of the combination of the use of the grid system and Transglutaminase from producers around the world. We feature three today, but much more will be added in the weeks and months to come.
Besides the increase in production and slicing yields and portion control, elaborated on in the main article, the system ensures that all products fit 100% in the packaging. Here are the pics.
The packaging is done in the Woody’s factory in Cape Town.
Restructuring ribs are something that a friend from the USA suggested and it works amazing! The same basic formula is used of the grid system with Transglutaminase and the special wax paper.
Here are some pictures of the final product. Look how meaty it is. We steam cooked it to 80 deg C in the grids. Then we marinated them, vacuumed them in bags and cooked them in boiling water for another 4 hours. The meat literally fell off the bone!
Cold setting ribs: Restructuring meat onto belly ribs – here we cold set it (i.e. NO heat treatment). We added meat back on the rib, wrapped it in treated paper and into the grids. Left for 12 hours in the chiller and evaluated. Results were amazing! Tonight we are grilling it on a BBQ fire to see how well the “bind” holds. Results will be reported in the course of the weekend.
Many more rib photos to follow.
At Woody’s we also cut the bacon in thicker steak’s and offer it as a butchery-range option. Here are some of these products. The lean leg below is made from the topside that is trimmed clean and restructured grids.
For more information, comments or application suggestions, mail me at firstname.lastname@example.org.
This is an addendum to a collaboration article which deals the restructuring of whole meat muscles using a combination of Transglutaminase and a grid system.
The article is Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approachRestructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach.