The presence of salt in meat is essential for its preservation. The World Health Organization<\/strong> has been campaigning for years to reduce salt consumption, which is linked to chronic diseases such as hypertension<\/strong> and vascular disorders<\/strong>. <\/p>\n When we talk about \u201cless salty\u201d<\/strong> products, we are not only referring to taste, which is subjective, but to the amount of salt present in preserved meat. <\/strong> A massage with a predominantly rubbing action rather than a \u2018falling\u2019 action causes a superficial extraction of proteins, which makes weight loss more difficult, requiring a higher temperature during the drying phase, with a greater risk of unwanted bacterial proliferation. The higher internal humidity makes the product less \u201ccompact,\u201d which makes it appear less mature than it actually is and less appealing to consumers, despite the greater amount of salt used in vacuum tumblers. <\/p>\n Massage in our SMO salting-massaging machines<\/strong> mainly occurs by gravity and is performed with alternating rotations in both directions<\/strong>, for greater treatment uniformity<\/strong>. The three-lobed shape, without transverse welds, makes the massage gentle and effective at the same time, as well as facilitating washing operations<\/strong>. <\/p>\n The short duration of the salting and massage cycles is a further guarantee of the absence of surface protein extraction, with excellent initial weight loss at cold temperatures and a consequent need for lower temperatures in the dryers, as is the case with traditional manual salting.<\/p>\n Our modular solution<\/strong>, with mobile tanks that can also be stacked, makes it quick and easy to distribute salt and flavorings evenly<\/strong>, allows for split salting for products that require it and enables short intermediate massages and massages before bagging. Lower investment, savings in labor and space, low energy consumption and the quality of the final product are the advantages of our SMO salting-massaging machines compared to any other dry salting technology.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Discover how SMO salting-massaging machines reduce salt in meat, lower production costs, and improve product quality and safety.<\/p>\n","protected":false},"author":1,"featured_media":7836,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[394,417],"tags":[539,414,540],"class_list":["post-7839","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cured-deli-meats","category-news-en","tag-salt-in-meat","tag-salting-and-massaging-machines","tag-vacuum-massage"],"acf":[],"yoast_head":"\n
\nThe type of massage affects both the surface penetration of salt and its penetration into the core, promoting the natural osmotic process to ensure a homogeneous product. <\/p>\n