| 摘要 |
PURPOSE:To provide a method for processing a meat product by which good water holding functions can be imparted to the whole lump of meat in a method for carrying out the treatment for injecting a pickling liquid into the lump of meat. CONSTITUTION:The method for processing a meat product is to add fine powder of pig skin collagen having <=0.1mm particle diameter to a pickling liquid, thereby improve the water holding properties over the whole lump of meat and enable the good practice of the treatment for injecting the pickling liquid into the lump of meat. |
