Texture and tenderness issues in chicken breast meat are an ongoing concern for both consumers and food manufacturers. Shoppers expect chicken to be tender, juicy, and easy to bite, but an inconsistent texture can result in tough, chewy, or unusually firm products that undermine the eating experience. These quality variations can also affect marination pickup, cooking performance, and overall product appearance, creating challenges throughout the processing chain. It’s a global problem that results in over $1 billion dollars annually in direct and indirect costs (University of Sydney Poultry Sciences, 2020). As consumer expectations for consistency continue to rise, poultry processors are looking for ways to improve tenderness, maintain product quality, and deliver a more uniform finished product from package to plate.
The TC 700 WSSP mitigates these effects by tenderizing and flattening the meat in a single step. It breaks up tough spots, evens out thickness, and restores the texture consumers enjoy.
How the TC 700 WSSP solves the issue
The TC 700 is built to solve texture and tenderness challenges by making the meat more tender and improving overall results. Plants utilizing the TC 700 WSSP consistently showed about 20% greater tenderness than non-tenderized products. Further, the TC 700 WSSP reduces the water-holding capacity and opens more sites for water-soluble protein, which allows for better marination
absorption and binding. Tenderized poultry increased by up to 5% in marination pickup and retention compared to untreated breasts (product-dependent). Testing also demonstrated that marination pickup increased by about 1.8%, and tumble times decreased by 33%. Cooked products shrink by an average of 15% less than non-tenderized breasts.
How the TC 700 WSSP works
The TC 700 WSSP is designed for precision and flexibility on the processing line. The dual-head design combines tenderizing and flattening in a single, in-line pass. Its servo-driven system maintains up to 120 strokes per minute for consistent, repeatable results. The machine features adjustable index settings that deliver approximately 18 to 66 penetrations per square inch, allowing processors to dial in tenderness without over-processing.
Further, the TC 700 WSSP can reduce product thickness by up to 70% in a single pass, improving uniformity, cook yields, and plate coverage while helping prevent curl. Designed for true in-line operation with a 24-inch closed belt that contains small items and supports high belt loading, and with independent belt and head drives that enable pass-through when not tenderizing, the system supports high throughput and capacity for poultry portions.
As poultry processors continue to face increasing pressure to deliver consistent quality, improving texture and tenderness has become more important than ever. The TC 700 WSSP gives processors a practical way to address these challenges while improving marination performance, cook yields, product appearance, and overall eating quality. By combining tenderizing and flattening into a single in-line process, the system helps plants produce a more uniform product that better meets consumer expectations for tender, juicy chicken. With its adjustable settings, high-capacity operation, and proven performance benefits, the TC 700 WSSP offers processors a reliable solution for turning inconsistent poultry into a higher-quality finished product.