| 摘要 |
PCT No. PCT/AU86/00185 Sec. 371 Date Feb. 25, 1987 Sec. 102(e) Date Feb. 25, 1987 PCT Filed Jun. 27, 1986 PCT Pub. No. WO87/00010 PCT Pub. Date Jan. 15, 1987.Method for lowering fat and cholesterol levels in meat comprising the steps of (a) exposing a thin layer of meat to ultraviolet light, (b) comminuting the meat in a chilled bowl with the addition of a quantity of iced water, edible acid, salt and food phosphates until a quantity of fat and cholesterol separate from the meat emulsion and adhere to the inner surface of the cold bowl. The present invention also relates to a meat product free of added carbohydrates, artificial colorings and artificial preservatives wherein the fat portion is reduced 1-2% and the cholesterol portion is reduced by 10-60% from the levels present in the trimmed meat. |
