Prodn. of tender steak of given shape from poorer quality meat, game or poultry - by comminuting, cutting to strips, beating with addn. of salt, and moulding for storage

摘要

In prodn. of steaks of given shape from slaughtered animals, game or poultry, animal body is broken down to pieces under conditions preventing formation of condensn water on the meat. The pieces of meat are freed from tissue and cut into strips in the direction of the muscle fibres. With addn. of salt, esp. 5-7 g/kg of meat, the meat pieces are discontinuously beaten for more than 10 hrs. under vacuum and at below room temp. The beaten pieces are then placed in a mould, under vacuum and with exclusion of air, so that the single pieces lie flat and mainly in the same fibre direction. The meat in the mould is stored in a ripening chamber for 8-18 days, depending on the type of meat, at 0 deg C. After removal of bone, the body is broken down anatomically, i.e. in the direction of the tissues, pref. 24-36 h after slaughter, at a core temp. of 6-8 deg. C, with a temp. of 12-16 deg. C and RH of 70% in the chamber. ADVANTAGE - Tender steaks, with good texture, colour, bite and flavour, can be obtd. in the required shape, from lower quality meat, in optimum yield.