the invention is a process for processing and treating the meat , and preferably , the muscles of swine , the muscles having water contained in themselves . the muscles are placed in a container 11 having an inner cavity . a vacuum is created by means of a plurality of vacuum pumps 19 , 20 and 22 . the vacuum being sufficient to lower , in the interior cavity , the temperature at which water boils so that water in the meat boils . the meat is agitated by tumbling in the container 11 . the vapor inside of the cavity is exhausted and both cooling and massaging of the meat pieces are by means of the vacuum created .