TENDERIZATION OF POULTRY MEAT

On-the-bone tenderization of a dressed freshly slaughtered unboned poultry bird is accelerated by rapidly cooling at least the breast meat of said bird by exposure to a cooling temperature of at most -10° C. to provide a frozen crust on the breast and a substantial temperature gradient through the b...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	MILLER, JEREMY, P, JONES, SEAN, T
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BUTCHERING CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES MEAT TREATMENT PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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