Marinated Boneless Pork Chops

Main Benefits

  • Adding value to different meat cuts
  • Minimal manual handling of products
  • Flexible line with small footprint
  • All types of marinade and spices
  • Minimum marinade waste  
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With Marel’s marinating line, optimal raw material utilization is ensured, with minimal manual handling of products.



Starting at the DeboFlex pork deboning line, operators remove the neck from the fore-end. The DeboFlex is a pork fore-end deboning system which simplifies operations such as neck removal, deboning, skinning, defatting and shank cutting.

With the DeboFlex system, the flow of products is more streamlined and the products move in an overhead carrier line from one step to the next. This results in greater line efficiency, less manual handling and more effective operator tasks.



When the pork neck enters the StreamLine trimming line, an operator trims it according to pre-set specifications.

The StreamLine is an intelligent and flexible system for monitoring, analyzing, and maximizing the deboning and trimming processes. With the system, data can be collected and analyzed with Innova software, giving a full overview of yield figures, throughput and quality. With the StreamLine, it is possible to track each product in the line and monitor the efficiency and performance of each individual operator. After trimming, the pork neck is crust frozen and pressed into shape ready for cutting.



The OptiCut portion cutter is designed to cut boneless meat into portions with a uniform shape whilst ensuring optimal material utilization.

Each pork neck is automatically evaluated by the portion cutter and the most economic cut configuration calculated. This ensures high cutting accuracy and outstanding yields with uniform portion size and shape.



The marinating line incorporates a ValueSpray, a small foot-print spraying module which is designed for wet marinating with an accurate controllable pick up and a superb coverage of marinade.

The ValueSpray offers great flexibility for all types of marinade, spices and spray patterns. During spraying, the surplus marinade flows back to the unit’s reservoir and is reused thus minimizing the waste of valuable marinade.


Packing and labeling

The products are automatically shingled according to customer specifications and made ready for packing into trays or thermoformer, labelled and dispatched.


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