| 摘要 |
PURPOSE: A method of processing meat by soaking meat in a pyroligneous acid solution or adding flavoring material is provided, whereby killing microorganism such as meat-spoilage bacteria and pathogenic food poisoning bacteria capable of being generated during the processing, storage, distribution and consumption of meat. CONSTITUTION: Meat such as round of beef of Korean native cattle, LA ribs, ham and ribs of domestic pork and chicken's feet removed from the body is soaked in 0.1 to 5.5% by weight of a pyroligneous acid solution or added with flavoring material, based on the total weight of the product. The method improves storage stability of meat and produces meat improved in taste, appearance and texture.
|
