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Features：

The machine combines the functional features of the tenderizer and the activation machine. The meat pieces are opened by squeezing the muscles, and then the two muscles are cut by two sets of toothed knives to destroy the muscle fiber bundles. Opening the bundle makes the salt water easily penetrate into the fibrous tissue of the meat, achieving protein activation, shortening the rolling time, improving the structure of the meat, and tenderizing the meat. The design is novel, the structure is reasonable, the performance is reliable, the washing and dismounting is convenient, and the work efficiency is high.

Technical expertise：