| 摘要 |
The invention relates to a method for preserving pieces of perishable meat, in particular hams or shoulders, which have been boned beforehand, with the addition of additives and/or ingredients, these pieces of meat undergoing a cooking/pasteurisation stage inside a mould or protected by a closed or open envelope, under ambient atmosphere or under vacuum, after which the product is demoulded and removed from its packaging in order to eliminate the fluids exuded and in order to suitably prepare its surface. The invention is characterised in that the said product then undergoes a surface sterilisation by means of a thermal shock at a very high temperature and for a very short period of time before being packaged under aseptic conditions into an aseptic bag, which is finally closed hermetically.
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