Processing method for meat
Published • Mar 13, 1989
Authors:
SHIMIZU YASUHIRO
Abstract
A method for processing meat from fowl is disclosed wherein a tough meat is subjected to dry steam at a pressure in the range of about 0.2 Kg/cm2 to about 0.5 Kg/cm2, said steam having a temperature in a range of 100 DEG C. to 130 DEG C. for a period of about 30 minutes to one hour. This method adva...
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