VERFAHREN ZUR RÜCKHALTUNG VON FEUCHTIGKEIT IN GEGARTEN NAHRUNGSMITTELN

摘要

A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.