Made from meat, its addiction to plant fibers comes from cherry pulp, its physical and chemical properties, nutritional properties, enhanced sensory and processing technology.

摘要

Current inventions are carried out within the range of processed meat products, and their physicochemical, nutritional and sensory properties have been improved. In particular, it provides healthy meat products with low animal fat content and better sensory properties in terms of color, texture and spices. In addition, the processing technology of this meat is also provided.