| 摘要 |
Tough interconnective tissue removed from pieces of meat is comminuted, converted into an emulsion with a consumable liquid, and added back to the lean pieces of meat to coat them and act as binder when they are moulded into a coherent body (10). The need for lengthy tumbling and addition of chemical additives is obviated and the appearance and texture of the meat is preserved. The resulting product may optionally be frozen, sliced and enrobed by a basting and/or flavouring material. |
