| 摘要 |
The invention relates to a method for fixing pH values in raw sausages, sausages suitable for storing, raw ham and similar products, and makes possible the durable stabilisation of these values, in that the products being treated are submitted to high pressure treatment after attaining a predetermined pH value. For this, the sausages and/or meat products are enclosed in impermeable packing which clings well to the product. The products being treated are then exposed to high pressure (approx. 400-600 MPa) in a special pressure vessel for several minutes. |
