| 摘要 |
A dehydrated, bacteriologically stable connective tissue product having a water content of less than 10% by weight, a fat content of less than 10% by weight and a particle size of less than 5 mm is described which is capable of inclusion in meat products, especially those for human consumption. The connective tissue, which is preferably derived from beef, may be dried in hot air or hot oil or by a combination of air and oil drying methods, hot oil also removing excess fat, then cooled, e.g. with liquid nitrogen, and ground to a powder. |
