| 摘要 |
PROBLEM TO BE SOLVED: To provide a manufacturing method of organ meat capable of reducing smell characteristic to organ meat by a simple method and at low cost, and meat products made of the organ meat.SOLUTION: The smell characteristic to organ meat can be reduced effectively by applying physical shock to the organ meat such as tumbling process or mixer process while the organ meat is immersed in cold water. It is desirable that the mixing ratio (weight ratio) of cold water and the organ meat is between 5:1 and 1:2. Meat products such as sausages, hamburger steaks, fries, and pork cutlets, etc. can be manufactured using the organ meat as the raw material. |
