| Tumbler | - Improving water and additive absorption up to 40%
- Increasing production efficiency and reducing waste
- Creating uniform texture in final product
- Improving adhesion and meat structure cohesion
- Retaining moisture and preventing product drying
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| Cutter | - Improving fat and protein emulsion
- Preventing phase separation during production
- Creating soft uniform texture in ground products
- Increasing water and fat binding capacity
- Improving color and appearance of final product
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| Injector | - Uniform distribution of materials in meat tissue
- Increasing injected liquid absorption up to 30%
- Improving product juiciness and crispness
- Preserving nutrients and flavor during cooking
- Reducing weight loss during processing and cooking
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