The main function of a vacuum tumbler is to tumble, beat, and knead meat pieces under vacuum conditions through the rotation of the drums. This extracts salt-soluble proteins, forming a natural binder that extremely tenderizes the meat and improves its texture. It also significantly improves water retention, increasing yield. Furthermore, it accelerates the marinating process, ensuring even flavor penetration. Finally, it improves product structure and color. | NPW Slaughter＆Process Equipment