Massaging And Tumbling

After pickle injection, muscle products require a massaging or tumbling process to facilitate the salt-soluble protein extraction and pickle diffusion (6-8). The desired result is to produce a product with an original intact tissue appearance after heat processing. Before the massaging process, mechanical tenderization or maceration is often used to increase the surface available for protein extraction and to improve binding during cooking and pliability during stuffing. However, this step is not absolutely necessary. Tenderization or maceration has a tendency to disturb the

Sectioned or whole muscle products

Muscle meats

Meat processing flow chart

Tenderizer

Cook in bag

Sectioned or whole muscle products

Muscle meats

Meat processing flow chart

Tenderizer

Cook in bag

To heat processing

Nonmeat ingredients

Blender

Emulsifier

Stuffer

Figure 1. Meat processing flow chart.

Nonmeat ingredients

Blender

Emulsifier

Stuffer

To heat processing

Figure 1. Meat processing flow chart.

original tissue appearance. The excessive pickle carried over from the injecting process is usually massaged into the product in order to attain a desirable brine level.

A massager is comprised of a stationary vat having one or two shafts extending therein with a plurality of paddles. The meats in the vat are kneaded by a slow-rotation mixing of paddles, which forces the meats to rub against one another. A tumbler is a rotating drum with blades built longitudinally on the inner surface. As the drum rotates, the meats inside the drum are lifted by the blades and fall on top of one another. If the blades have an angle with rotation direction, they force the meats to move against themselves.

A tumbler provides not only meat-on-meat friction but also falling-impact action. The most advanced tumbler has been improved to produce a gentle effect, similar to a massage machine. It consists of a rotating drum with two integral helical flights. The flights do not rotate independently from the drum and hence do not cause tearing and shearing effects as does a mixer. In addition, the flights are in a helical arrangement; they do not lift and drop meat like straight blades. There is no falling impact. As the drum rotates, the helical flights force the product into an elliptic motion and produce meat-on-meat massaging action. In industry, the massager and the tumbler are used equally because they provide the same function.

From a scanning electron micrograph study, fiber destruction was evident after a few hours of massaging (8).

Further massaging resulted in longitudinal disruption. Intermittent tumbling resulted in more alteration in the cell structure than did continuous tumbling based on the constant tumbling time (9). Because the destruction of the cells on the surface and also deep inside the muscle provides more available salt-soluble protein, the massaging or tumbling process produces a better colored, more tender, and higher yield product. The application of a vacuum during massaging can further improve the product color, cohesion, and sliceability. Applying a vacuum during the massaging also gives a 2-3% higher yield. The optimum massaging temperature is suggested to be 43-46°F (10).

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Responses

  • abdul
    What meat product dose Tumbling/ Massaging apply to?
    5 months ago

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