| 摘要 |
PROBLEM TO BE SOLVED: To produce a meat product having remarkably low fat content while keeping desirable functionality of unprocessed meat source by treating a meat source having high fat content such as pig meat trimming. SOLUTION: Fat-containing meat trimming, etc., is subjected to grinding, addition of phosphoric acid, heating and centrifugal separation under specific treating conditions to provide a component-unmodified low-fat of fat-free raw meat having a fat content of an order of about <=1.5wt.%. The component- unmodified low-fat meat can be formed into a various well-known meat products including Vienna sausage, sausage, hamburger patty and the resultant meat product is a product extremely low in fat content having substantially the same taste, appearance, texture and other qualities as those of a product produced from unmodified raw material having high fat component. The fat can be reduced by about 10% to about 40% by using a phosphoric acid salt. |
