The meat vacuum tumbler uses the principle of physical impact under the vacuum state to make the meat turn up and down in the drum, collide and rub each other, and produce a large area evenly distributed massage and pickling effect, so that the submerged liquid is more evenly distributed in the material. It is beneficial for the salt-soluble protein to be squeezed out at a faster speed to a greater extent, thereby increasing the water holding capacity of the product, improving the elasticity, slicing and taste of the meat, and increasing the yield of the meat to a large extent.

The vacuum meat tumbler is suitable for the curing and processing of western-style sausage, ham, bacon, barbecue, poultry, Chinese-style sauce, and leisure meat products.