IMPROVED METHOD FOR BROWNING PRECOOKED, WHOLE MUSCLE MEAT PRODUCTS

摘要

Disclosed is a method of producing a crisp surface and imparting a uniform golden-brown color to a whole muscle meat product by coating at least a portion of the surface of a whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source th at selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.