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CHURNING
The churning (or massage) stage consists in distributing the brine, as gently and evenly as possible, in the muscular fibres of the syringed meat, making them turn on themselves in the absence of air for a given amount of time which varies according to the treated product.
This stage also serves to soften the meat and revive the natural colour.
The operation is carried out using sophisticated machinery (churns) and carefully controlled by the department manager.
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