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Production and process for maintaining or preserving fresh meat aroma in freshly slaughtered pigs and production of meat and sausages from this freshly slaughtered pig meat
Production and process for maintaining or preserving fresh meat aroma in freshly slaughtered pigs and production of meat and sausages from this freshly slaughtered pig meat
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机译:维持或保存新鲜屠宰猪肉中鲜肉香气的生产和方法,以及由该新鲜屠宰猪肉生产肉和香肠
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摘要
By closing the pores of freshly slaughtered pigs, the good characteristic aroma is maintained in the meat. Just two possible ways exist for closing the pores, depending on the choice of treatment and processing. Firstly by heat at approximately 75 DEG C. Secondly through the use of autogenous protein. In both cases, the aroma is maintained in the product. Even subsequent deep freezing does not harm the aroma.
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