| 摘要 |
PURPOSE:To produce aged meat, having soft meat quality and improved in tastiness by carrying out freezing treatment as pretreatment and facilitating exclusion of excess blood or others causing inhibition to aging. CONSTITUTION:Partial meat obtained by cutting a carcass is vacuum packaged with a film composed of a polymer material and the sterilization treatment of the surface is carried out with hot water. The resultant partial meat is subsequently refrigerated, frozen and then rapidly thawed. Exuded thawing drips are further quickly wiped off with a cloth material and sterilization treatment of the meat surface and permeation treatment of aroma with aroma-containing alcohols are simultaneously performed. The treated meat is subsequently wrapped with a cloth material and refrigerated for 3 days. The sterilization treatment of the meat surface and permeation of the aroma are then carried out again to package the meat with a packaging material having water absorptivity and air permeability. The packaged meat is subsequently aged at a temperature as low as 4 deg.C for 3-4 weeks. |
