| 摘要 |
Meat food product having minimal shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it until at least 25 coulombs per liter of solution have passed. The meat and electrolyzed solution are then combined and maintained in contact until moisturized meat is formed, and the moisturized meat then recovered. The minimally shrinking meat food product and an apparatus for its production are also disclosed.
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