Production and process for maintaining or preserving fresh meat aroma in freshly slaughtered pigs and production of meat and sausages from this freshly slaughtered pig meat

摘要

By closing the pores of freshly slaughtered pigs, the good characteristic aroma is maintained in the meat. Just two possible ways exist for closing the pores, depending on the choice of treatment and processing. Firstly by heat at approximately 75 DEG C. Secondly through the use of autogenous protein. In both cases, the aroma is maintained in the product. Even subsequent deep freezing does not harm the aroma.