Enzymes bring profit to the bone
Why throw away good meat? Deboning and trimming meat poultry processors try to maximize yield, so getting hold of the offal can be difficult. “Not anymore,” says Stig Sörensen of MeatZyme.
This article can also be found at PPM, volume 2, no. 3
Join 31,000+ subscribers
Subscribe to our newsletter to stay updated about all the need-to-know content in the poultry sector, three times a week.
