| 摘要 |
A basting fluid is injected into the interior of the carcass or piece from the side of the piece that was internal to the carcass by way of an injection head, the fluid preferably having a first component selected from butter, vegetable oil or animal fats, and a second component comprising a salt solution or "brine" as used in the food processing industry. The internal injection of the basting fluid provides a more attractive product, from a commercial point of view, over known techniques of external injection puncturing the skin of a carcass. The second component of the basting fluid has a dual function, in that it enhances the flavour of the product, but also prevents clogging of the injection head by the constituent of the first component. |
