Vacuum and non-vacuum alternation and breathing style processing makes the meat to be salted evenly to increase adhesive and elasticity and rate of finished product yield.
Vakuum- und Nichtvakuumwechsel und Verarbeitung nach Atmungsstil bewirken, dass das Fleisch gleichmäßig gesalzen wird, um den Klebstoff und die Elastizität sowie die Ausbeute des Endprodukts zu erhöhen.
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Synonyms and analogies of "MapReduce style processing" in English