| 摘要 |
<p>Disclosed is a process for packing raw red meat into domestic cuts which comprises removing some or all of the muscles or part of the muscles, from the meat carcass within ? to 5 hours after the animal's death, vacuum packing the cuts in synthetic gas impermeable plastic bags, cooling the sealed bags in air substantially between 23.degree.F to 59.degree.F and storing it before marketing for wholesale or retail, for a period at which the meat will not become frozen but sufficient to create the desired aforesaid qualities in the meat. By the term "domestic cuts" is meant cuts of meat of a size suitable for sale wholesale or retail.</p> |
