| 摘要 |
A method and apparatus for treating meat. In the method, meat is tenderized, brought into contact with pickle or brine or the like, and massaged, characterized in that the meat is brought into a tumbling movement together with a pickle or brine bath, in such a manner that massaging forces are exerted on the meat by the action of gravity, while at the same time, also by the action of gravity on the meat, a number of nicking means guiding brine out of the bath is repeatedly introduced into the meat and removed therefrom. The apparatus comprises a tank having a support means adapted to move over a floor, an opening, a cover fitting over the opening and adapted to be coupled to the tank in sealing-tight relationship, and means for coupling the tank to a drive means for rotating the tank, characterized in that the tank is provided, at least at one wall part extending perpendicularly with respect to the plane of rotation of the tank, with a number of nicking means provided with longitudinal guides for the brine, said means projecting inwardly and at least substantially vertically with respect to said wall part. |
