| 摘要 |
The process aims to tenderise the meat, to improve its behaviour and appearance on preservation, and to reduce weight losses on preservation and cooking. …<??>It consists in subjecting the meat to vacuum/pressurisation cycles which may be repeated several times in a closed chamber (1), optionally in rotation on itself, equipped with a vacuum pump (22) and a source (20, 16) of compressed air. …<??>The process may be applied to fresh meat or to frozen meat before, during or after freezing. …<??>All meats may be treated, including poultry and game. The process may also be used for fish. …<IMAGE>… |
