Intervention solution application results in safer finished product for the consumer while minimizing the risk of a recall for the meat or poultry product processor. A Ross sales professional is available to help you design the ideal system for your operation and update your HACCP plan.

• Saves space in production floor as Intervention application is done within the Tenderizer guarding package 
• Product shelf life will be extended by applying an effective Intervention treatment
• The FSIS division of the USDA strongly recommends this type of secondary Intervention step in further processing operations for meat and poultry
• Surface pathogen colony plate count size may be reducedby over 99%
• Converting less tender cuts of meat to cuts with increased palatability to the consumer.  Enables processors to produce and upgrade lean meat cuts with guaranteed tenderization
• Makes healthier leaner meat cuts more palatable. Natural fat content of most rounds is about 5%, compared with 18-20% for middle meats
• Aging time is reduced, decreasing purge
• Marination time is reduced
• Cooking time is reduced, and moisture is retained to enhance flavor
• Consumer blind testing shows that blade tenderized meats are greatly preferred over a similar intact equivalent product

• Beef
• Poultry
• Pork
• Lamb
• Venison
• Buffalo
• Mutton