| 摘要 |
<p>Salting of meat is carried out with a brine containing 14 kg. salt, 400g potassium nitrate, 50g nitrite, 15 kg dextrose, 300g PH-LUID, per 100 l water, the salting being carried out by (a) injecting the meat in the vein direction with the brine, (b) allowing to rest for a period and (c) injecting the meat in the muscle direction with the brine. The process gives cured meats with a lower loss in weight during the processing. Yields of 95-98% can be obtained. In addition, loss in quality and the appearance of discolouration is avoided.</p> |
