| 摘要 |
A method for the production of meat products from entire muscular tissue wi th direct incorporation of olive oil and maximum possible substitution of anima l fat, which is achieved by the addition of the olive oil after the extraction of t he salt soluble meat proteins. This method includes the following stages: (a)tumbling of meat injected with the appropriate brine in a tumbling machine,(b)admixture of the olive oil, (c) t he tumbling continues until the complete incorporation of the olive oil, (d) stuffing in casings, heat treatment and packing of the products. The meat-based products with incorporated olive oil, which are produced according to this method, provide an excellent stability from a structure point of view (consistency) and the physical and chemical characteristics of the oliv e oil contained in these products remain unaltered. |
