Function of Vacuum Meat Tumbling Machine
1, Can destroy the structure of meat, make meat loose. After vacuum rolling and rudding, the original organization structure is destroyed, part of the fiber breakage, muscle relaxation, texture soft, flexible, tightly bound between meat;
2, Accelerate the brine seepage and color: Meat before tumbling is hard, it is difficult to achieve in low temperature salt evenly infiltration, through the roll kneading, damage muscle tissue, is very beneficial to salt water infiltration;
3, Speed up the extraction of protein and dissolution: salt soluble protein extraction is one of the most important purposes for tumbling.