VERFAHREN ZUR ANDERUNG DER OBERFLACHENSTRUKTUR VON PROTEINHALTIGEM MATERIAL

摘要

A process of texturising of meat not possessing the naturally fiberous surface texture of natural muscular tissue, mixtures of such meat and/or offal, and other meat substances intended for animal or human consumption is effected by producing on the surface of the material one or more series of incisions imparting to the treated products an appearance resembling that of good quality beef. The process has application to canned foodstuffs for animals and also use in uncanned foodstuffs for animals or even humans.