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BAADERING Technology
Salmon Sessions
Salmon Sessions
BAADERING Technology
Expert Series
Salmon Sessions
BAADERING Technology
Expert Series
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Salmon Sessions
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Salmon Sessions
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Expert Series
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Salmon Sessions
BAADERING Technology
Salmon Sessions
Salmon Sessions
BAADERING Technology
Expert Series
Salmon Sessions
BAADERING Technology
Expert Series
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Salmon Sessions
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Salmon Sessions
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BAADERING
Fish
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Fish
Poultry
Red Meat
Boosting Value of Red Meat Products through BAADERING
Short Version
BAADERING Red Meat
This product video demonstrates how the BAADERING technology of the BAADER 608 supports the value-add of meat products.
BAADERING of various meat materials allows for an optimally sorted product, free from tendon, bone and cartilage, while preserving the muscle fiber structure. The highest quality muscle meat is refined by this process is also referred to as baadered meat or BAADER meat.
For exemplary purposes, pre-conditioned pork and beef trimmings as well as pork diaphragms are baadered in this video producing a consistent and safe product quality thereby opening for utilization of previously untapped or discarded resources.
1:35
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Release Date
26.4.2021
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