| 摘要 |
In the method for upgrading of MRM (mechanically recovered meat), wherein MRM is treated with an endoprotease with a pH-activity optimum above neutrality with a proteolytic activity related to a weight unit of dry protein which will generate a maximum viscosity increase in relation to the initial viscosity of at least 50 %, for a period of time corresponding to a resulting viscosity of the MRM which is between 100 and 75 % of the maximum viscosity generated by the enzyme treatment, whereafter the enzymatic activity is destroyed by means of any method which does not harm the functionality of the meat. The method does not involve any dilution with relatively large amounts of non-meat proteins, it gives rise to satisfactory organoleptic and functional properties, and it is relatively cheap. |
