Whole-Muscle Pressing, Trussing and Netting

Pressing can flatten or consolidate; trussing supports shape with string; netting applies distributed restraint. The method should follow the named product and later process.

Shaping may occur before curing, after equalisation, during cooking or before maturation. The timing changes cure access, purge, adhesion and surface drying.

Moderate pressure can improve contact and reduce gaps, while excessive pressure may squeeze purge, distort fibres or seal wet internal pockets.

String, clips, elastic nets, boards and moulds require food-contact suitability and temperature resistance. Reusable equipment must be accessible for cleaning.

Tight contact under knots, nets and boards can dry differently from exposed surfaces. Repositioning or inspection may be needed where the product specification permits.

Record material, tension or pressure, timing, duration and product geometry. Verify that shaping does not conceal cavities, spoilage or inadequate cure distribution.