| 摘要 |
The invention relates to a method for surface treatment of fresh meat, where by the meat is treated with a collagen-based hydrocolloid, especially gelatin, animal glues, collagens, caseins, whey proteins and/or hydrolyzates thereof, in addition to mixtures thereof. According to the invention, loss in weight of the meat during storage is prevented by the exuding droplets of the freezing juice. According to the invention, the meat is treated preferably with 0.2 t o 1.5 % by weight of hydrocolloid in relation to the weight of the meat. All sorts of meat entering the human food, especially mammalian and poultry meat and fish can be treated with this method. |
