THE TREATMENT OF MEAT.

摘要

ONE OR MORE PORTIONS OF WHOLE MUSCLE MEAT ARE INJECTED WITH A SUITABLE LIQUID AFFORDED BY A EMULSION OF BUTTER OIL AND WATER, CONVENIENTLY ALSO CONTAINING FLAVOURING MATERIALS AND/OR FLAVOUR ENHANCING MATERIALS. THE PORTION OR PORTIONS ARE PLACED IN A TRAY, AND CONFORMED GENERALLY TO A DESIRED FINAL SHAPE BY THE USE OF A LOW PRESSURE, AND ARE FROZEN TO A TEMPERATURE OF MINUS 18°C INTO A CONDITION IN WHICH THE MEAT IS MECHANICALLY RIGID. THE BODY OF MEAT IS PRESSED UNDER HIGH PRESSURE INTO THE FINAL SHAPE TO PRODUCE A BLOCK OF MEAT OF SUBSTANTIALLY UNIFORM CROSS-SECTION. THE BLOCK MAY BE SLICED TO PROVIDE STEAKS OF UNIFORM THICKNESS, UNIFORM CROSS-SECTION AND UNIFORM DENSITY, AND MAY CONVENIENTLY BE VACUUM SEALED PRIOR TO COOKING.