| 摘要 |
PURPOSE:To keep and improve the color-development of meat and to keep the freshness, color, taste and flavor of the meat over a long period by contacting meat with carbon monoxide gas in a closed vessel to effect the absorption of the gas and discharging the carbon monoxide gas from the vessel. CONSTITUTION:Meat of fish, poultry or animal is made to contact with carbon monoxide gas in a closed vessel C to effect the absorption of the gas and, thereafter, the carbon monoxide gas is discharged to improve the color- development of the meat and keep the color and taste of the fresh meat over a long period. The method is especially effective for the treatment of tuna meat. |
