Meat Tumblers & Massagers

Vacuum tumblers run the drum under vacuum, which draws air out of the meat, supports uptake and reduces foaming. Drum speed, total time and the pattern of working and resting periods are set in a program. Massaging is the gentler form of the same process, used for delicate products that would be damaged by a hard tumble. Continuous tumblers work in line straight after the injector: product passes through a rotating drum that removes brine from the surface and seals the needle marks, which helps the meat hold the injected brine, while surplus brine is collected and filtered for reuse.

Tumbling usually follows injection in the production of bacon, ham, cooked deli meats and marinated poultry, and it is also used on its own to marinate meat without injection.