| 摘要 |
A method for producing meat-based products from entire muscular tissue by cold incorporation of olive oil following extraction of the proteins, comprising the steps: (a) Entire muscular tissue injected with brine is subjected to tumbling according to known techniques at temperatures below 4 degrees Celsius and under vacuum conditions; (b) The tumbling is pause and the olive oil is added; (c) The tumbling is resumed and continues until the complete incorporation of the olive oil; (d) The meat-based product is then processed by known techniques, i.e. stuffed into casings, heat treatment and/or packaging, ensuring that the temperature of the meat-based product does not increase above 4 degrees Celsius prior to heat treatment. |
