| 摘要 |
PURPOSE:To obtain a marbled meat having log life, being soft to masticate and retaining excellent freshness also after defrosting, by injecting emulsion of fat which is solid at ordinary temperature into a raw meat directly after butchering. CONSTITUTION:Electric shock treatment is applied to a raw meat (e.g. lean beef) from which various germs are washed away by water directly after butchering as necessary at 3,000-4,000 voltage for 1-2min and then emulsion obtained by emulsifying 5-30pts.wt. fat obtained by blending an animal fat with a vegetable fat and being solid at ordinary temperature with a gelling agent or inorganic electrolyte is injected into 100pts.wt. above-mentioned raw meat using an injector provided with a hypodermic needle and the treated meat is frozen and stored. The marbled meat obtained thus retains fresh red for >=10 day and the meat is free from odor and tastily eaten. |
