Experimental Tumbler – Ideal Equipment for Small-Batch R&D Designed specifically for meat product R&D, pilot production, and process verification. Through intermittent tumbling, vacuum marinating, and massaging/patting, it allows meat pieces to quickly absorb salt, become more sticky, and achieve even coloring, improving the product's cut and texture. Key Advantages: • Vacuum Tumbling: Enhances the extraction of salt-soluble proteins in a low-oxygen environment, resulting in more tender meat. •

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