Tumbling and massaging are mechanical means of breaking up muscular cells to better facilitate the absorption of brine. It enhances the extraction and solubilisation of protein, thus allowing for increased distribution and uptake of added ingredients throughout the meat. If you’re looking to add value to your meat or quicken the marinating process, then a tumbler is a great option.
Barnco offers a large range of vacuum tumblers, from 20 litres to 7000 litres capacity. We bring these in against orders, so you won’t find one in our Sydney showroom. But feel free to visit us in Sydney and we can discuss your vacuum tumbler requirements. Alternatively, give us a call or send us an email.
Tumbling is a process where baffles lift up meat pieces and let them fall onto a mass of meat below. This is great for high yield products and optimum protein extraction. Massaging is a gentler process based on friction, where the meat is rolled and rubbed together. This is best for products where more structure is desired in the end product.