Method for producing high quality non-comminuted meat products using high hydrostatic pressure technology and processed meat goods

摘要

#$%^&*AU2010212359A120110922.pdf#####ABSTRACT The present invention relates to a method of producing high quality noncomminuted meat products comprising adding to the non-comminuted meat at least one selected ingredient from the group consisting of vegetable or animal oil or fat and 5 seasoning sauce, vacuum packaging and processing the product under high hydrostatic pressure. According to the present invention, the high quality non-comminuted meat products are characterized not only by the increased consumer sensory preference and willingness to purchase but also by improved safety, storage stability, physicochemical 10 properties, and in general, provide healthier meat products.