Meat+Poultry - April 2020 - 47

3:42:45 PM

ADVERTORIAL

use high pressure to compress
meat and, with it, virtually
remove the tenderness and
homemade look.
That balance in keeping
meat fibers intact and in the
right position is the difference
between okay burgers and
better burgers, if not the very
best burger. As in other cuts
of meat, like slicing against
the grain, geometry matters:
the alignment of meat strands
is what lends a desired
appearance, mouthfeel and
tender taste.
The final grind is another
part of the process that
can make a difference
between a hockey puck and
a mouthwatering burger.
Reiser's Vemeg systems allow
processors to make a burger
that is compact enough to
hold up in the cooking process
but with the right moisture
content for tenderness and
the right looseness for a
homemade look and taste.
Mense also underscores how
compactness impacts the
cooking process. "As the
fat melts, it's kept within the
coagulation of the protein,
meaning that the moisture
stays in there. This makes it
very succulent," he explains.
In addition to aligning meat
strands, gentler handling in
other phases is pivotal to
the creation of the perfect
burger. Low-pressure forming

"You want the strands of the meat to go all in one direction.
That will give you a tender burger, and allows you to get a
nice crust in the cooking process" explains Bernd Mense,
Senior Director of Food Technology at Reiser.
ensures that meat fibers are
not crushed or destroyed,
retaining that important
alignment of meat strands
that results in a homemade
look and juicy eating
experience.
When paired with a Vemeg
HP-E filler with an in-line
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provides high output and exact
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high-speed shuttle for loading
freezer and oven belts and,
if need or desired, a check
weigher. A Vemeg Process
Check system monitors
individual burger weights and
automatically adjusts the stuffer,
for uniform weights, reduced
giveaway and increased profits.

HUNGRY FOR
MORE INFORMATION?
To learn more about ways

you can make a better burger
- and how and why the
process makes an important
difference - visit the Reiser
techspertise website at
www.reiserexperts.
com. Be sure to watch
Bernd Mense's "The Burger
Principal" video.
You can also learn how to
make a better burger in one
day. Reiser offers a Burger
Genesis Workshop, a master
class of burger making for
processors looking to meet
their consumers' appetite for
the best gourmet burgers.
Join Corporate Executive Chef
Joseph Ascoli and Product
Specialist Stefan Neuman
as they explain the entire
burger production process
and provide you with expert
advice on how to improve your
own product. Five different
processes and styles of
burgers are demonstrated and
yes, there will be sampling and
evaluation.

www.reiserexperts.com
Reiser 725 Dedham Street, Canton, MA 02021 * Telephone (781) 821-1290 * Fax (781) 821-1316
Reiser Canada 1549 Yorkton Court, Unit 4, Burlington, ON L7P 5B7 * Telephone (905) 631-6611 * Fax (905) 631-6607
Reiser UK Maidstone Road, Kingston, Milton Keynes MK10 0BD * Telephone (01908) 585300 * Fax (01908) 585400

MP_Apr20.indb
47 4
Reiser_adv_0420.indd

4/3/2020
4/1/2020 9:48:14
3:42:45 AM
PM


http://www.reiserexperts http://www.reiserexperts.com

Meat+Poultry - April 2020

Table of Contents for the Digital Edition of Meat+Poultry - April 2020

Meat+Poultry - April 2020 - 1
Meat+Poultry - April 2020 - 1
Meat+Poultry - April 2020 - 2
Meat+Poultry - April 2020 - 3
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Meat+Poultry - April 2020 - vdg - 1
Meat+Poultry - April 2020 - vdg - 2
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
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https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
https://digital.meatpoultry.com/sosland/mp/2020_11_01
https://digital.meatpoultry.com/sosland/mp/2020_10_01
https://digital.meatpoultry.com/sosland/mp/2020_09_01
https://digital.meatpoultry.com/sosland/mp/2020_08_01
https://digital.meatpoultry.com/sosland/mp/2020_07_01
https://digital.meatpoultry.com/sosland/mp/2020_06_01
https://digital.meatpoultry.com/sosland/mp/2020_05_01
https://digital.meatpoultry.com/sosland/mp/2020_04_01
https://digital.meatpoultry.com/sosland/mp/2020_03_01
https://digital.meatpoultry.com/sosland/mp/2020_02_01
https://digital.meatpoultry.com/sosland/mp/2020_01_01
https://digital.meatpoultry.com/sosland/mp/2019_12_01
https://digital.meatpoultry.com/sosland/mp/2019_11_01
https://digital.meatpoultry.com/sosland/mp/2019_10_01
https://digital.meatpoultry.com/sosland/mp/2019_09_01
https://digital.meatpoultry.com/sosland/mp/2019_08_01
https://digital.meatpoultry.com/sosland/mp/2019_07_11
https://digital.meatpoultry.com/sosland/mp/2019_06_01
https://digital.meatpoultry.com/sosland/mp/2019_05_01
https://digital.meatpoultry.com/sosland/mp/2019_04_01
https://digital.meatpoultry.com/sosland/mp/2019_03_01
https://digital.meatpoultry.com/sosland/mp/2019_02_01
https://digital.meatpoultry.com/sosland/mp/2019_01_01
http://digital.meatpoultry.com/sosland/mp/2018_12_01
http://digital.meatpoultry.com/sosland/mp/2018_11_01
http://digital.meatpoultry.com/sosland/mp/2018_10_01
http://digital.meatpoultry.com/sosland/mp/2018_09_01
http://digital.meatpoultry.com/sosland/mp/2018_08_01
http://digital.meatpoultry.com/sosland/mp/2018_07_01
http://digital.meatpoultry.com/sosland/mp/2018_06_01
http://digital.meatpoultry.com/sosland/mp/2018_05_01
http://digital.meatpoultry.com/sosland/mp/2018_04_01
http://digital.meatpoultry.com/sosland/mp/2018_03_01
https://www.nxtbook.com/sosland/mp/2018_02_01
https://www.nxtbook.com/sosland/mp/2018_01_01
https://www.nxtbook.com/sosland/mp/2017_12_01
https://www.nxtbook.com/sosland/mp/2017_11_01
https://www.nxtbook.com/sosland/mp/2017_10_01
https://www.nxtbook.com/sosland/mp/2017_09_01
https://www.nxtbook.com/sosland/mp/2017_08_01
https://www.nxtbook.com/sosland/mp/2017_07_01
https://www.nxtbook.com/sosland/mp/2017_06_01
https://www.nxtbook.com/sosland/mp/2017_05_01
https://www.nxtbook.com/sosland/mp/2017_04_01
https://www.nxtbook.com/sosland/mp/2017_03_01
https://www.nxtbook.com/sosland/mp/2017_02_01
https://www.nxtbook.com/sosland/mp/2017_01_01
https://www.nxtbook.com/sosland/mp/2016_12_01
https://www.nxtbook.com/sosland/mp/2016_11_01
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