| 摘要 |
A process for making pre-cooked meat products comprising providing a body of fresh meat, injecting said body with brine, tumbling said body and thereafter cooking said body to a core temperature in the range 65-75 DEG C to pasteurize the meat. Said brine may comprise 1 to 5 % weight salt, and may be injected into said meat in the amount of 10-40 % by weight of the meat product. Said brine may comprise a fermented milk product such as mild yoghurt having a pH in the range 4.8 - 5.1. In some embodiments, the meat body is cut into individual portions, coated with a dry marinade comprising thickening agents and vacuum-packed prior to cooking. On cooking, water released from the meat is absorbed by the marinade to form a wet marinade and the meat is pasteurized. |
