Dressing/trussing legs is a popular way of presenting whole birds in some markets. Stiff joints, however, make trussing chilled whole birds difficult. Trussing before chilling is easier but disturbs the in-line process and presents higher bacteriological risks.

Marel offers equipment for bending and stretching broiler leg and hip joints to make them pliable again after chilling. This allows you to truss without any hard work being involved.