Enhance quality and taste
Tenderizing meatBy rolling and beating through the roller, physical destruction of muscle fibers is achieved, resulting in softer meat texture.
Enhance water retentionThe vacuum environment causes the meat fibers to expand, absorbing more brine and reducing cooking loss, thereby improving yield.
Uniform and stable colorationVacuum packaging prevents oxidation, preserves the natural color of meat products, and ensures more even marination penetration.
Enhance production efficiency
Reduce pickling timeDynamic kneading and accelerated marinating liquid penetration can reduce the marinating time to one-third of static marinating.
Enhance yield efficiencyTypically, it can increase yield by 5%-15% and reduce production costs.
Health and Safety
Inhibit bacteriaVacuum environments reduce the reproduction of aerobic microorganisms, extending shelf life.
Automation ControlReduce human contact, minimize contamination risks, and ensure sanitation standards.
Significant economic benefits
Reduce LossesReduce moisture loss and weight loss.
AdaptableCapable of handling various meat pieces and shapes, enhancing product value-added.
