A PROCESS FOR TREATING MEAT USING TASTELESS LIQUID SMOKE

摘要

A meat product treated with a substantially tasteless liquid smoke and a method for treating meat to preserve the freshness and color without substantial smoke taste or odor is described. The method generally comprising burning organic material to produce smoke, removing substances in the smoke that impart smoke odor and taste to produce substantially tasteless smoke, dissolving the tasteless smoke in a liquid to produce tasteless liquid smoke and applying the tasteless liquid smoke to meat. The tasteless liquid smoke may be applied by injecting the tasteless liquid smoke into the meat, by immersing meat in the tasteless liquid smoke for an amount of time sufficient for the tasteless liquid smoke to diffuse into meat or by spraying the meat with the tasteless liquid smoke. The tasteless liquid smoke may also be applied by wrapping the meat with a material that is saturated with the tasteless liquid smoke.