2008 Fall Catalog








Patented SUSPENTEC® Process
A NATURAL WAY TO ENHANCE YOUR PRODUCT
Cozzini’s patented SUSPENTEC®
system is used worldwide by roast beef, ham, turkey, chicken, steak, fish and other whole-muscle processors.

Benefits include:
• Increased bind
• Reduced cook and chill shrink
• Increased slice yield
• Enhanced product appearance
• Enhanced flavor
• Lower overall product cost
• Greater profit

The modular SUSPENTEC system
is adaptable to all plant layouts and
space considerations.

The incredibly efficient, easy-to-use method of reducing meat, poultry or fish trimmings to micron-sized particles and incorporating them into traditional brines and marinades.

This "suspension" is then injected into whole muscle product
Patented SUSPENTEC® Process
Cozzini’s SUSPENTEC® process is conducted under precisely controlled temperature to ensure efficient
protein binding and complete dispersion of suspension into the whole muscle product. The trim/brine
suspension is automatically processed in the continuous system.

Cozzini’s force-fed AR701 MultiCut particle reduction system is the heart of the SUSPENTEC process,
reducing the trimmings to micron-sized particles.

Advanced, operator-friendly controls monitor and control suspension temperature throughout all stages
of the process.
Cozzini can design, build and install a
SUSPENTEC® system to fit your operation perfectly.
Contact us today.
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