| 摘要 |
A fractionation process for commercially producing low-fat low-cholesterol, reduced calorie, natural beef, fowl and seafood products. The process involves size reduction of the meat in the presence of water with ionic strength pH manipulation and fractionation of the meat into fatty materials, connective tissues and extremely low-fat, low-cholesterol meat particles. The resulting naturally defatted meat exhibits excellent eating and cooking characteristics, extended shelf life and is free from carcinogenic substances found in broiled high fat meat.
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