| 摘要 |
One or more portions (P1, P2, P3) of whole muscle meat are injected with a suita ble liquid afforded by an emulsion of butter oil and water, conveniently also containing flavouring materials and/or f lavour enhancing materials. The portion or portions are placed in a tray (T), and conformed generally to a desired final shape by th e use of a low pressure, and are frozen to a temperature of minus 18.degree.C into a condition in which the meat is mechanica lly rigid. The body of meat is pressed by devices (R and M), under high pressure into the final shape to produce a block of meat of substanti ally uniform cross section. The block may be sliced to provide steaks of uniform thickness, uniform cross section and uniform density, and may conveniently be vacuum sealed prior to cooking. |
