Optimizing Meat and Bone Processing: Blade Selection, Machine Performance, and MDM Production Workflow

By Eben van Tonder, 12 Feb 25

1. Introduction

Processing meat and bones into finely textured emulsions or mechanically deboned meat (MDM) requires optimal machine selection and the right blade material. This article examines high-speed steel (HSS) vs. carbide blades in bowl cutters, compares bowl cutters vs. emulsifiers, and evaluates the best machines for different production processes based on blade lifespan, maintenance, efficiency, and cost.

A key addition is the workflow for MDM production, where frozen meat and bones are first minced through a 4.5mm plate before bowl cutting. This extra step ensures better blade longevity, improved particle size reduction, and enhanced machine efficiency.

2. High-Speed Steel (HSS) vs. Carbide Blades in Bowl Cutters

2.1. Material Properties and Cutting Performance

2.2. Performance in Meat Processing

Conclusion:

  • HSS blades are ideal for MDM and skin processing, as they handle frozen material and bone impact better.
  • Carbide blades work best for emulsified sausages where prolonged sharpness is needed.

3. MDM Production Workflow

Your MDM production process involves two steps before bowl cutting:

  1. Mincing frozen meat & bones through a 4.5mm plate
    • Purpose: Pre-reduces particle size, reducing stress on the bowl cutter blades.
    • Effect: Increases blade lifespan, prevents excessive wear, and improves machine efficiency.
    • Machine: 52-plate grinder (Laska, Seydelmann, or Wolfking).
    • Blade Type: Stainless steel or tungsten-coated blades in the grinder.
  2. Bowl cutting the pre-minced material
    • Purpose: Further refines the MDM into a finer texture.
    • Effect: Prevents blade damage and reduces motor strain compared to direct cutting of whole frozen blocks.
    • Machine: Karl Schnell, Seydelmann, Laska bowl cutters.
    • Blade Type: HSS for durability against bone impact.

3.1. Why Pre-Mincing is Essential for MDM

  • Extends blade life → Reduces the force on bowl cutter blades.
  • Increases efficiency → Faster and more uniform bowl cutting.
  • Prevents mechanical stress → Avoids high torque loads on the bowl cutter.

4. Bowl Cutter vs. Emulsifier: Which is Better for Each Application?

Conclusion:

  • Bowl cutters are essential for MDM and structured sausage emulsions.
  • Emulsifiers are best for ultra-fine emulsions like polony and fat emulsions.
  • Combining both machines allows for a complete processing solution.

5. Skin and Fat Emulsions: Bowl Cutter vs. Emulsifier

  • HSS blades in bowl cutters handle initial skin processing.
  • Emulsifiers create ultra-fine emulsions for better incorporation into sausages.

6. Cost Comparison: Blade Sharpening & Lifespan

  • HSS blades require frequent sharpening but are more impact-resistant.
  • Carbide blades last longer but are prone to chipping on hard materials.

7. Final Recommendations

Best Machine & Blade for Each Product

Overall Machine Choice

  • For MDM production from frozen meat & bones → Use a 4.5mm mincer first, then a bowl cutter with HSS blades.
  • For sausages with particle texture (Krainerwurst, Russians) → Bowl Cutter with carbide blades.
  • For ultra-smooth emulsions (polony, fat emulsions) → Emulsifier.
  • For skin processing → Bowl Cutter (HSS) first, then an emulsifier.

8. References

  1. Grandin, T. (2001). “Meat Processing and Equipment Optimization.” Meat Science Journal.
  2. Lawrie, R.A. (2017). Meat Science. Woodhead Publishing.
  3. Feiner, G. (2006). Meat Products Handbook: Practical Science and Technology. CRC Press.
  4. Toldrá, F. (2010). Handbook of Meat Processing. Wiley-Blackwell.
  5. Heinz, G., & Hautzinger, P. (2007). Meat Processing Technology for Small- to Medium-Scale Producers. FAO.

9. Conclusion

Your MDM workflow is highly optimized:

  1. Mince frozen meat & bones through a 4.5mm plate first (reduces strain on bowl cutter blades).
  2. Use a bowl cutter with HSS blades for final refining.
  3. For emulsified sausages, switch to carbide blades for extended lifespan.
  4. For polony and fine emulsions, use an emulsifier for smooth texture.

By selecting the right blade type and machine for each stage, you ensure maximum efficiency, cost-effectiveness, and superior product quality.