LIVESTOCK MEAT-PROCESSED PRODUCT

PURPOSE:To obtain the subject product excellent in palate feeling and having firm textured elastic feel by specifying the ratio of the breaking stress of the red flesh as a muscular tissue to that of the tendon as a connective tissue. CONSTITUTION:This livestock meat-processed product is such that t...

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Bibliographische Detailangaben
Hauptverfasser:	SASAKI AKIO, HIROSE KAZUHIKO, SATOMI HIROHARU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain the subject product excellent in palate feeling and having firm textured elastic feel by specifying the ratio of the breaking stress of the red flesh as a muscular tissue to that of the tendon as a connective tissue. CONSTITUTION:This livestock meat-processed product is such that the radio of the breaking stress of the red flesh as a muscular tissue to that of the tendon as a connective tissue is set at 0.4-2.0 (pref. 0.5-1.2) for raw meat. The regulation of the breaking stress (the peak value of the curve produced on pressing a meat specimen piece with a sharp-edged tooth-shaped press bar at a rate of 6cm/min) can easily be made by regulating the water content of the flesh. This product can be taken tastefully without the need for tendon removal.