| 摘要 |
Primal cuts of meat are fabricated from coarse-sized pieces of lean uncooked muscle meat by mixing the same in the presence of vegetable oil having a polyunsaturated fat content exceeding its saturated fat content, the amount of vegetable oil being sufficient so that the overall polyunsaturated fat content of the final product at least equals the saturated fat content thereof. Usually a small amount of seasoning such as ordinary salt, and preferably antioxidant treated salt, may be incorporated. Desirably, a small percentage of an edible polyphosphate is also incorporated in the mixture. The mixing of ingredients is continued until sufficient exudate is emitted from the pieces of meat to bind the same together. The mixed mass is formed into one or more bodies of predetermined cross section and then, either cooked directly, or frozen for subsequent cooking. Roasts, chops and other primal cuts characterized by higher than normal polyunsaturated fat content may be fabricated from pieces of whole muscle meat in accordance with this procedure.
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