| 摘要 |
<p>Meat, particularly mutton, is deodorized to remove undesirable taste and smell by passing steam at subatmospheric pressure and a temperature of 45-60oC through the comminuted meat for 0.5 to 3.0 hours. Additives may increase the volatility of the odoriferous substances. Food acids, fruit extracts, reducing sugars etc may be added to enhance the flavour and colour of the deodorized meat.</p> |
