| 摘要 |
A chicken meat product is produced by dividing the chicken into breast, leg, wing and wishbone meat portions. A region of discoloration where the wing meets the breast is removed by manually cutting this region away to provide a breast portion with no discoloration and a wing/breast joint meat trim. The white meat is removed from the wishbone portion to provide a wishbone meat trim. The wing/breast joint meat trim and the wishbone meat trim are mixed together to form a meat trim mixture which is mixed to form a poultry meat mince. The poultry meat mince is preferably frozen at a rate to achieve a temperature of -18{C in less that 18 hours. |
