| 摘要 |
PURPOSE:To obtain the subject product excellent in palate feeling and having firm textured elastic feel by specifying the ratio of the breaking stress of the red flesh as a muscular tissue to that of the tendon as a connective tissue. CONSTITUTION:This livestock meat-processed product is such that the radio of the breaking stress of the red flesh as a muscular tissue to that of the tendon as a connective tissue is set at 0.4-2.0 (pref. 0.5-1.2) for raw meat. The regulation of the breaking stress (the peak value of the curve produced on pressing a meat specimen piece with a sharp-edged tooth-shaped press bar at a rate of 6cm/min) can easily be made by regulating the water content of the flesh. This product can be taken tastefully without the need for tendon removal. |
