Method for browning precooked, whole muscle meat products wherein the shrinkage is less than 4 weight percent based on the original weight of the meat product

摘要

A method of producing a crisp surface and imparting a uniform golden-brown colour to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown colour on the exposed surface, without substantially shrinking the precooked whole muscle meat product.