| 摘要 |
A product made of red meat or poultry is produced by filling cured pieces of red meat or poultry into an essentially oxygen-impermeable polymer casing so that the casing is stretched by up to 10 % within its limit of elasticity. The product is then cooked within the casing and then cooled. During the entire process, the casing remains within its limit of elasticity, so that it remains under tension. The product made of cooked, red meat or poultry is characterised by a long keeping time of at least four months, less than 2 % by weight of exudate and is contained in its polymer casing which is stretched by up to 10 % within its limit of elasticity and remains under a tension of up to 2.68 kg/cm (15 pounds/inch) width at 21.1 DEG C (70 DEG F). |
