| 摘要 |
Restructured meat products are prepared from meat parts which are preferably fresh and without the addition of salt, phosphates and/or enzymes before or during the restructuring process. The meat parts are sliced, preferably across the meat grain, into slices which are about 1 to 3mm thick and have a major surface area about as large as the meat parts will permit, generally averaging greater than about 10cm<2>, and the slices are then kneaded together in a mass, which causes the natural juices to exude from the meat surfaces and stick them together by entanglement of the slices. The resultant mass of meat slices is then formed into a restructured meat product. |
