Os amaciadores de GLASS estão equipados com dois cilindros de corte e um segundo braço com um cilindro de pressão. Após a injeção, as carnes são cortadas e simultaneamente submetidas a uma pressão elevada, fazendo com que a salmoura seja distribuída uniformemente por toda a peça. O processo reduz consideravelmente os tempos de massagem, com maior extração de proteínas na superfície da carne, menor perda de líquidos, maior tempo de conservação e maior facilidade de corte.
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