| 摘要 |
A method of preparing a dehydrated, heat-treated, shelf stable meat protein product comprising the steps of: heat-treating a source of meat protein resulting in an original weight after heat-treating; dehydrating the source of meat protein sufficiently to reduce the source of meat protein to 33-65% of the original weight after heat treating; and packaging the source of meat protein into a barrier container. A shelf stable, dehydrated, heat-treated meat protein product prepared by the method above.
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