Tumbling of meat is not a new technology, but recently this technology has spread throughout the meat processing industry because of the benefits to the processor and the consumer. Massage tumbling, is applying a mechanical process to a product over a length of time. The goal of massage tumbling is to bring salt soluble proteins to the surface of the product without damaging the tissue. The salt soluble protein, once it has been brought to the surface, can absorb water into the product, as well as help to dissolve seasoning for a better tasting product. The actual mechanical force applied to the meat can also help make the product more tender, as well as give the product a more uniform appearance.