| 摘要 |
The process provides for the injection of plastified, pasty or minced meat in a meat piece. It is thus possible to use off-trimmings of meat, which are often available in large quantities. Although the taste, the nutrient value or the composition of those off-trimmings are the same as those of larger meat pieces, the price of said off-trimmings is substantially lower. The off-trimmings were used heretofore for the production of hamburgers and sausages, which involves a loss of income. It is also possible to inject fat meat into lean meat or vice versa. The process for injecting minced meat in a meat piece allows to increase the volume and the weight of the latter, which is an advantage from the point of view of quality and cost. |
