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Cooked-roast-beef is produced by adding a stock to beef muscles, and vacuum-packing and heat-treating the meat. The stock contains a bacterial culture which, together with a subsequent heat treatment, which promotes the development of the bacterial culture, yields a long- lasting, tender and palatable product which has a "red" appearance which is typical, and desirable, for roast beef.
DK543389A1989-11-011989-11-01
Process for preparing cooked roast beef
DK166250C
(en)
CONTINUOUS AUTOMATIC CYCLE SYSTEM FOR THE MASSAGING OF ANATOMICALLY WELL DEFINED PIECES OF MEAT, PREVIOUSLY SALTY AND INTENDED FOR THE PRODUCTION OF COOKED HAMS, COPPA, BACON AND THE SIMILAR
SMOKING COMPOSITION, PROCESS FOR ITS PREPARATION, PROCESSES FOR IMPROVING THE AROMA CONFERRED BY THE BURNING OF A COMBUSTIBLE MANUFACTURING ARTICLE AND THE FLAVOR OF A FLESH FOOD PRODUCT, FOOD PRODUCT, AND HYDROCHIOTIC CARBOCYLATE-HYDROCYTE PRODUCT