Process of conditioning a roasted meat to retain a taste of the meat, comprises roasting the meat, maintaining the meat at hot temperature, cooling the meat at a cold temperature, and vacuum conditioning the meat in a hermetic envelope

摘要

The process of conditioning a roasted meat to retain a taste of the meat, comprises roasting the meat, maintaining the meat at 35-75[deg]C for 1 hour 30 minutes, cooling the meat at a cold temperature lower than 10[deg]C, and vacuum conditioning the meat in a hermetic envelope. Duration of the temperature maintenance and/or the temperature of the meat are adjusted according to a quantity of the meat to be conditioned. The step of maintaining the meat at hot temperature is carried out by confining the meat in an enclosure/hot cell in which the meat is roasted on vine shoots. An independent claim is included for a roasted meat.