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Meat Sci. 2010 Sep;86(1):243-8. doi: 10.1016/j.meatsci.2010.05.039. Epub 2010 May 26.

Prospects for new technology of meat processing in Japan.

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  • 1Laboratory of Food Science, School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan. sakata@azabu-u.ac.jp

Abstract

This review starts by introducing the history and underlying culture of meat production and consumption in Japan since early times, and the effects of social change on these parameters. Meat processing in Japan is described, and certain other related papers are also introduced. Automatic machines for meat cutting have been developed by the Japanese food industry and are currently being used throughout the world, particularly in Europe. Soft meat products specially produced for the elderly, along with diet meat products low in salt and calorie content for middle aged persons have recently gone into production. The intensification of color formation of meat using naturally occurring materials, and tenderization of sausage casing are discussed.

PMID:
20598448
[PubMed - indexed for MEDLINE]
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