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Meat Tumbler Marionater Machine

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    Meat Tumbler Marionater

    Brand New

    Never Used

    Easy To Maintain

    Price A Give Away

    Great Deal

    In the manufacturing of many poultry products, the meat is mixed with a variety of nonmeat ingredients, including flavourings, spices, and salt. Tumbling and massaging are gentle methods that produce a uniform meat mixture. A tumbler is a slowly rotating drum that works the meat into a smooth mixture.



    "Before, if you were to marinate something you would perhaps drop it in some sort of brine or coat it with some sort of marinade on the outside, then basically let time do its thing. It slowly would work its way into the product, or perhaps you would inject it in some larger items." The problem with that method, he maintains, is that it uses lots of time and space. "There is also a lot of waste that goes on because not all of it is going to wind up inside of the meat," he says. "The advantage of a tumbler is that I can toss the marinade in with the meat, it takes a short period of time by comparison, and there's nothing left over. It's all in there when it's done." Continues Koetke, "We're talking about a moister product. We're talking about more flavor deep into the meat. But the other thing is that it tenderizes pieces of meat, and that happens in two ways. As it tumbles it's physically handled inside the machine, if you will, and that weakens the muscle fibers."


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Meat Tumbler Marionater

Brand New

Never Used

Easy To Maintain

Price A Give Away

Great Deal

In the manufacturing of many poultry products, the meat is mixed with a variety of nonmeat ingredients, including flavourings, spices, and salt. Tumbling and massaging are gentle methods that produce a uniform meat mixture. A tumbler is a slowly rotating drum that works the meat into a smooth mixture.



"Before, if you were to marinate something you would perhaps drop it in some sort of brine or coat it with some sort of marinade on the outside, then basically let time do its thing. It slowly would work its way into the product, or perhaps you would inject it in some larger items." The problem with that method, he maintains, is that it uses lots of time and space. "There is also a lot of waste that goes on because not all of it is going to wind up inside of the meat," he says. "The advantage of a tumbler is that I can toss the marinade in with the meat, it takes a short period of time by comparison, and there's nothing left over. It's all in there when it's done." Continues Koetke, "We're talking about a moister product. We're talking about more flavor deep into the meat. But the other thing is that it tenderizes pieces of meat, and that happens in two ways. As it tumbles it's physically handled inside the machine, if you will, and that weakens the muscle fibers."


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Meat Tumbler Marionater Machine
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