The BAADER principle separates meat from connective tissue and tendons and cartilage. By removing the connective tissue and tendons, the total protein content of the product decreases, whereas the BEFE- content increases significantly. Baader meat is not mechanically separated meat in the sense of Regulation (EC) 853/2004. The product essentially corresponds to the consistency of minced meat. The chemical analysis shows significantly lower calcium contents than mechanically separated meat, which means that labelling in the end product is not necessary. The standardised Elfering products are made from certain parts of the entire shaft body, depending on the intended use.
The origin is indicated 178/2002.
All products in this group are intended for commercial processing only and must be heated to 62°C.
baader meat pork-premium 3 mm
description: baked tongue meat with attached cartilage. bright product
description: Contains: sinewy beef trimmings
Boneless beef trim processed through a 3mm drum (minced meat). It is processed in a BAADER machine with a filter sieve of 3 mm diameter, that keeps the meat structure intact. Is only intended for commercial processing. The product may only be used for heated products (needs to reach a core temperature of 60 °C for 60 mins)
Beschreibung: lima meat obtained from backones. Produced using the Lima method, low fat content. Is only intended for commercial processing. The product may only be used for heated products (needs to reach a core temperature of 60 °C for 60 mins)