22 Deboning

Deboning

Sinew and excess fat must be removed in the trimming stage to maintain product quality and consistency.  The use of a grid system allows the deboning department to trim to exact product specifications.  In regular bacon production, leaving the silverskin and membrane on the meat is advisable since it will prevent excess moisture loss during thermal processing.  In a restructuring scenario, it will have to be removed during trimming because it will interfere with the binding.

 

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A revolution in bacon production! Copyright © 2017 by Eben van Tonder. All Rights Reserved.

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