"grillsteaks" - 1 õppematerjal

Liha töötlemine

Restructured Meats and integrity of the finished products are The three basic methods of restructuring maintained. meats include chunking and forming, flaking If frozen meat is to be used in whole-tis- and forming, and tearing and forming. sue restructuring, the meat should be tem- Excellent reviews of these methods and of pered to approximately −1.5° to 2°C before the manufacture of UK-style grillsteaks have use. Sinews, tendons, glands, and excessive been previously published (Secrist 1987; amounts of connective tissues and fat should Pearson and Gillett 1999; Sheard 2002). In be trimmed from the meat before restructur- this chapter, the manufacturing of restruc- ing (Pearson and Gillett 1999). Depending on tured meats from intact muscles or whole- the type of whole-tissue restructured meat to tissue meats is emphasized