This product video demonstrates how the BAADERING technology of the BAADER 608 supports the value-add of poultry products.
BAADERING of various poultry materials allows an optimally separated product, to the greatest possible extent, free from bone, cartilage, and other impurities while preserving the muscle fibre structure. The highest quality muscle meat is refined by this process.
For exemplary purposes, chicken trimmings, turkey deboned drumsticks and chicken breast carcasses are baadered in this video leaving quality residual meat. The production of this meat can greatly increase economic benefits. The importance and use vary greatly by region but support overall sustainability goals of maximal resource utilization.