A common question from customers of our DFC Line (chicken and meat shredders) is what is the ideal temperature to take the meat and chicken to our shredding machines. In these articles we will address the main doubts on this topic.
You can take chilled or hot meat, just not frozen meat. As well as not being able to shred frozen meat, the system could be damaged by the structure of this product.
And there is no maximum temperature. We manufacture our shredders entirely from AISI 304 stainless steel, making it a very robust system.
Hot. Ideally, you should take the meat or chicken to our shredding machines immediately after cooking. This is important because as our system correctly separates the fibers, they must “melt” the collagen between them in order for the shredding to take place correctly.
However, we know that due to the production flow of some companies, chilled meat ends up in our equipment. In this case, there will also be shredding, but at a much lower quality than with the hot product.
This is because when the meat/chicken is cooled, the collagen between the fibers solidifies again, making it very difficult to separate the fibers.
Our system has been developed to withstand high temperatures without any risk of compromise. By bringing the meat in hot, right after the cooking process, you ensure the best possible result. We suggest cooking times in this article here.
You can cook using many different techniques, such as boiling water, pressure cooking, combi ovens, sous vide, etc.
Would you like to get in contact with Orved Brock to know more about the patented meat and chicken shredders? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
