Tumbling

The tumbling (also: Rumble ; English to tumble , shuttling herwälzen ') is a mechanical treatment of meat, which gives it a more delicate structure. In addition, the escape of muscle protein increases the water-binding capacity and makes pieces of meat stick together during cooking.

Tumbling is mainly used in the industrial production of cooked ham and molded meat . For this purpose, the meat is repeatedly rolled around in large drums (similar to those of washing machines ) at a low temperature for several hours after curing - interrupted by resting phases .

literature

• Kurt Maria Zrenner, Rolf Haffner: Textbook for meat inspectors . Georg Thieme Verlag , 1999, ISBN 978-3-432-29531-2 , Chapter 8.5: Boiled ham and other cooked cured products, p. 357 ( preview [accessed June 19, 2009]).