| 摘要 |
A process for producing meat products, such as cooked ham and cooked shoulder joints and the like, which includes a salting and massaging stage and is characterised in that this salting and massaging stage is carried out in a pressure tank in which the meat to be treated, with addition of salt, is immersed in a medium on which sequential pressure and relaxation processes are exerted which are transmitted to the meat in a stationary state.
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