| 摘要 |
1307420 Tenderising meat E LAAKKONEN 23 Oct 1970 [28 Oct 1969] 50505/70 Heading A2E A method of tenderising meat comprises inserting a carcase or part thereof which has a bacterial content on the surface of less than 100 bacteria/cm<SP>2</SP>, after slaughter but before the onset of rigor mortis, into a tenderising chamber which has a temperature of 50-70‹C and a relative humidity of at least 80% and maintaining it at the said temperature range for 6-48 hours. During the heating of the meat air which has passed through a bacterial filter is passed through the chamber. The meat may be treated with salt, citric acid or a citrate to reduce its bacterial content and to season it prior to insertion in the chamber. The chamber may be heated by steam, and the steam pressure may be regulated by adding vapours of another component such as alcoholic beverages or spice oils. The tenderised meat may be cooled with cold water spray after removal from the chamber and then transferred to a cooler. |
