Needle tenderizer for cooked products

Function: Tenderize

The purpose of tenderizing is actually to have more and better distribution of soluble brine protein to optimize the production process of cooked products, regardless of their quality. In fact, it is possible to obtain a better distribution of brine in high quality products, or to increase the amount of brine absorbed in so-called lower quality products. The best stable binding results can be obtained by balancing the brine composition, the percentage of injection, the effectiveness of the tenderizing, through the choice of the technology best suited to the characteristics of the final product and the massaging cycle.

For fresh meat, tenderizing is done with special needles that, by cutting through the fibers, soften the product.

Information sheet


It is possible to adjust from the operator panel the depth of tenderizing, both to go completely through the product and to avoid marbling of the fat, and the needle extraction crossbar, self-adjusting to the thickness of the product, prevents its "squeezing," so as to minimally affect the standard deviation so much pursued with injection.

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