18
Oct
2019
Tumbling is an important step in the process of meat preparation and represents a stronger mechanical massage treatment. This process influences significantly the final product by extracting the soluble proteins into the salt and the optimal distribution of the brine.
The presented work of automation of the tumbling installation, type carousel was performed at the request of an important manufacturer of meat products on the Romanian market. Our project consisted in the modernization and automation of the system.
Among the advantages of tumbling the meat in vacuum are the avoidance of air embedding and the facilitation of solubilization of proteins. This ensures a fresh colour of the final product. As a side effect, an increased boiling efficiency and slicing capacity are observed.
