MXPA00011014A - Improved method for browning precooked, whole muscle meat products - Google Patents

Abstract

Disclosed is a method of producing a crisp surface and impartinga uniform golden-brown color to a whole muscle meat product by coating at least a portion of the surface of a whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Description

IMPROVED METHOD FOR GOLDING OR ROOTING COMPLETE, PRECISE MUSCLE MEAT PRODUCTS FIELD OF THE INVENTION This invention relates to a method for preparing food products. In particular, it refers to a method for browning whole, precooked meat muscle products.

BACKGROUND OF THE INVENTION There is strong consumer demand for pre-cooked whole muscle meat meat products, such as precooked meat, and fish products that have the appearance, texture, and flavor of products that are naturally smoked or baked or roasted in a style oven. home. For example, consumers place a premium label on pre-cooked whole muscle meat products, which have the same golden brown color, toasted surface, and indoor humidity as their cooked counterparts at home.

RSF.:124856 'Although consumer demand for such precooked products increases dramatically because of the convenience of the products, consumers also demand that these products be tasty, nutritious, and low in fat. Consequently, to satisfy these conflicting demands at times, and to be successful in the market, the products not only have the appearance, texture, and flavor of their counterparts cooked at home, but they must also be healthy. It has been found difficult to prepare precooked whole muscle meat products, such as precooked turkey breasts, chicken pieces, pork chops, and the like having a golden brown on a roasted surface. A conventional approach to fully fry these products in various kinds of edible seed oils such as cottonseed oil, peanut oil, corn oil, coconut oil, sunflower seed oil, and t c. , at temperatures in the range from approximately 150 ° C to approximately 230 ° C (approximately 300 ° C approximately 450 ° F). Complete frying produces a desirable tan or brown color on the surface of the meat product through a reaction known as the Maillard Dorado Reaction. The Maillard Dorado Reaction takes place when the common elements of the food product, such as amino acids, sugars, collagen and the same minerals, react in a complex form. In addition, intense frying produces a toasted surface while leaving an interior moisture. However, there are numerous disadvantages to frying foods intensely. They include a residual oily and bite flavor, as well as the adverse characterization of the product which is a product high in fat, because of the oil that remains embedded in the surface of the product. In addition, the oil can degrade over time, which affects the shelf life of the product and flavor. The use of oil at high temperature also results in safety being referred to, creating the potential for fires or burns. Another conventional approach to the tanning color of whole muscle meat products begins with the application to the surface of meat products of certain browning liquids produced by wood or cellulose pyrolization, such as "liquid fumes". The pyrolysis products develop a brown color on the surface of the product when the coated product is heated for approximately two hours to approximately six hours in a home-type oven at a temperature from about 50 ° C to about 100 ° C ( approximately 120 ° to approximately 212 ° F) or for approximately ten minutes to approximately forty-five minutes in an oven circulating air or furnace which makes the air collide at a temperature from approximately 120 ° to approximately 320 ° C (from approximately 250 ° to approximately 600 ° F). Useful liquid smoke products are described in US Patent No. 3, 106,473 by Hollenbeck and US Patent No. 4,876,108 by Underwood. The pyrolysis products, however, impart a smoke flavor. Obviously, there is a delicately flavored meat product, such as poultry and fish products, where a smoke flavor is not desired, so the use of liquid fumes does not provide a viable alternative. Recently, liquid pyrolysis product has been developed to give brown color from sugars, such as fructose and dextrose. The smoke flavor of sugar pyrolysis products is greatly reduced, but not always eliminated. These products are described in U.S. Patents Nos. 5,397,582, 5,292,541, 5,039,537, and 4,994,297 from Underwood. For example, U.S. Patent No. 5,397,582 describes the coating of a precooked sausage and then provides golden color to the coated sausage by heating in a microwave oven for approximately two minutes. Although the sausage is turned brown or golden by the pyrolysis products with sugar, the color is not the golden brown associated with products that are smoked naturally or cooked or roasted in a home-style oven. Significant disadvantages remain with the conventional method of providing golden color to whole meat muscle products, even with these of sugar pyrolysis. Not only does its residual flavor remain a factor, but after heating to temperatures from about 50 ° C to about 320 ° C (120 ° C to about 600 ° F), the meat products lose a significant amount of water that It can adversely affect its taste and appearance. In addition, the uniformity of the golden or brown color obtained by the pyrolysis products and the retention and stability of the brown coating, as well as the color thereof, is less than desirable. Also, because the products of the whole meat muscle are heated at elevated temperatures for relatively long periods of time, the growth of microbes is facilitated, thus decreasing the shelf life of the whole gold muscle products. It is a further disadvantage to heat the whole meat muscle products at elevated temperatures for relatively long periods of time that large amounts of heat are captured by the product. The product must then be heated, and the large amount of heat is removed. Typically, cooling requires a capital, long, intensive cooling tunnel.

Thus, a definite need continues for an effective method to provide golden color to whole muscle meat products, precooked to produce products that have the appearance, texture, and flavor of their naturally smoked or roasted or baked home-style counterparts. An additional defined need remains for an effective method of browning and providing golden color to the surface of whole muscle tissue meat products without intense frying. Additionally there remains a need still defined by an effective method to provide the browning or roasting of meat products of whole muscle tissue, precooked without flavor or mild taste, without imparting a smoke or other undesirable flavor. There remains a definite yet additional need for an effective method of toasting and browning the surface of the meat products of the whole, precooked muscle, which does not cause the product to shrink and its interior to dry out. There is a still further defined need for an effective method for preparing whole muscle meat products that have a uniform golden brown color that is stable and retained throughout the life of the product. A still further need remains for an effective method of toasting and browning a whole muscle meat product that does not adversely affect the shelf life of the meat product and does not require the removal of large amounts of heat to cool the product. The present invention satisfies these and other needs and provides additional related advantages.

DESCRIPTION OF THE INVENTION The present invention, which addresses the foregoing needs, is embodied in a method of producing a roasted surface and imparting a uniform golden brown color that is stable and retained throughout the life of a meat product of whole, precooked muscle tissue. , without imparting an objectionable smoked flavor, without substantially contracting the meat product, and without adversely affecting the shelf life of the meat product, but instead, increases the shelf life and quality of the product's sensitivity. In some embodiments, a meat product of whole muscle tissue, precooked, including a product derived from poultry, such as a turkey breast, a chicken breast, or chunks of chicken, a ham product, a pork product, or a fish product, it is previously dried to remove free water from its surface. According to the inventive method, at least a portion of the surface of the meat product of the whole, precooked muscle tissue is coated with a liquid pyrolysis product for browning. The coated surface is then exposed to an energy source that selectively heats the coated surface of the meat product of whole muscle tissue, at a temperature and for a time sufficient to develop a golden brown color on the exposed surface, without substantial shrinkage of the skin. meat product of whole muscle tissue, precooked. Suitable sources of energy include air circulation ovens, air shock ovens, laser light sources, medium wavelength infrared energy sources, and microwave radiation sources. In some embodiments, the energy sources create a mode having a temperature greater than about 60 ° C. And in some embodiments, the temperature in the core of the meat product is initially less than about 5 ° C, whereas after the meat product has been browned, the temperature in the core of the meat product remains at less than about 13 ° C. In some embodiments, the gilding of the liquid pyrolysis product is obtained from the pyrolysis of hard woods or sugars, including dextrose, and from about 0.05 to about 1.0% by weight, based on the weight of the muscle meat product. Complete, precooked, browning liquid is applied to the surface of the meat product. Also in some modalities, the liquid pyrolysis product for browning contains a masking agent or flavor improving composition. In some embodiments wherein the meat product of the whole muscle is a turkey breast, the liquid pyrolysis product for browning contains from about 0.5 to about 15% by weight of turkey or turkey broth or a mixture thereof. two as the masking agent or flavor improving composition. Other features and advantages of the present invention will become apparent from the following detailed description, which illustrates by way of example, the principles of the invention.

DETAILED DESCRIPTION OF THE MODALITIES PREFERRED Any whole muscle meat product can be browned advantageously according to the invention. Meat products, complete, representative, include poultry products, meat, fish products, such as turkey breasts, chicken breasts, chicken pieces, thigh products, pork products, and the like. The complete meat muscle products can be precooked by any conventional method. Typical methods include initially filling a raw muscle meat product in a polymer bag and then sealing the bag. Alternatively, the meat product of the whole raw muscle is formed in a mold. The raw meat product is then cooked in a home smoker oven, or steam box, or air circulation oven. After cooking, the whole muscle meat product is cooled by spraying cold water followed by cooling with cooled air to reduce its equilibrium temperature to less than about 5 ° C (40 ° F). The meat product of the whole muscle is then removed from the polymer bag or mold. In some embodiments, the whole muscle meat product, precooked, is then placed on a continuous motion conveyor and transported past a series of hot water (eg, from 32.22 ° C (90 '° F) to form approximately 100 ° C (212 ° F)) or steam sprays for a period of about ten to approximately thirty seconds. Sprays remove the gelatin purge formed on the surface of the meat product during cooking. It has been found that the inventive method is more effective if the liquid pyrolysis product for browning applied directly to the surface of the meat product of the whole muscle and not to an intermediate gelatin layer. The direct application promotes the penetration of the liquid pyrolysis product to brown in the meat tissue and facilitates the subsequent Maillard Dorado Reaction. After the gelatine purge is removed, the meat product is previously dried by circulating the hot air around the product or exposing the product to infrared radiation. It has also been found that when the free water on the surface of the meat product is removed by pre-drying, the Maillard Dorado Reaction is improved. At least a portion of the product surface of the precooked whole meat muscle is then coated with one or more of any suitable liquid liquid pyrolysis products, such as commercially available red liquid pyrolysis products from Red Arrow Products Company, Inc. Manitowoc, Wisconsin and is described in U.S. Patent No. 3,106,473 to Hollenbeck and U.S. Patent Nos. 5,397,582, 5,292,541, 5,039,537, 4,994,297, 4,876,108, to Underwood, which are incorporated herein by reference. The products useful according to the inventive method include browning liquids obtained from the pyrolysis of hardwoods such as ST-300 liquid smoke and Select 24P liquid smoke both available from Red Arrow Products Company, Inc. Manitowoc, Wisconsin, as well as also browning liquids obtained from the pyrolysis of sugars such as candy dye Maulóse, also available from Red Arrow Products Company, Inc. Manitowoc, Wisconsin. The concentration of commercially available products varies depending on the liquid pyrolysis product for browning, particularly, the meat product of the particular whole muscle to be treated, the particular conditions for the Dorado Maillard reaction, and the desired final color. For example, Maulóse is used without some dilution up to about 80% vol. of dilution with water. The higher value the concentration of Maulóse or other liquid pyrolysis product to brown, the darker golden brown the product of the complete, final meat muscle.

The concentration of the commercially available products varies depending on the liquid pyrolysis product for browning, in particular, the meat product of the complete, particular muscle to be treated, the particular conditions for the Dorar Maillard reaction, and the desired final color. For example, La Maulóse is used without any dilution of up to about 80% vol. of dilution with water. The highest level the concentration of the Maulóse or other liquid pyrolysis product to brown, the darkest golden brown the product of the muscle of complete, final meat. In some embodiments, a masking agent or flavor improving composition is included with the browning liquid. For example, in these embodiments wherein the meat product is a precooked turkey breast, from about 0.5 to about 15% by weight of turkey or turkey broth or a mixture of the two can be added to the liquid to brown. Honey and other flavors can also be added to the liquid to brown 1 to give a roasted aroma and improve the taste of the final product. The browning liquid is applied to at least a portion of the surface of the whole muscle meat product, precooked, by any suitable method, such as dipping, brushing or spraying. The amount of browning liquid to be applied to the surface will depend on the particular combination of browning liquid, meat product, and desired color. The amount will be readily determined by one skilled in the art without undue experimentation. Typically, the amount of liquid to brown varies from about 0.05 to about 1.0% by weight, preferably from about 0.1 to about 0.8% by weight, and most preferably from about 0.15% by weight to about 0.3. % by weight, based on the weight of the meat product of the whole, precooked muscle. The surface of the meat product is then browned and roasted using an energy source that selectively heats the thus coated surface. In preferred embodiments, the energy source selectively heats and dehydrates the surface of the meat product creating an environment having a temperature greater than about 60 ° C, preferably from about 100 ° C to about 290 ° C, and in a form most preferred from about 150 ° C to about 260 ° C. In these embodiments wherein the precooked meat product has been maintained at its cooled equilibrium temperature of less than about 5 ° C, selective heating maintains the core of the meat product at a temperature of less than about 13 ° C, preferably less than approximately 8 ° C, and more preferably less than approximately 5 ° C. In a preferred embodiment, the coated meat product is selectively heated and dehydrated using an air circulation oven. In another preferred embodiment, the coated meat product is selectively heated and dehydrated using an air shock oven. Shock ovens of air cause hot air to be hit on the upper and lower surface of the meat product, whereby it breaks the term layer surrounding the surface of the product. Suitable air circulation and air shock ovens are available from Stein, Inc., Sandusky, Ohio, Convenience Food Systems, Avon, Massachusetts, Heat and Control, Inc., Hayward, California, and Procter and Schwartz, Co. , Horshau, Pennsyl ania. Other energy sources for selective heating and dehydration of the surface of the meat product provide energy in the form of laser beam light, medium wavelength infrared radiation or microwave radiation. It has been found that the surface of the meat product can be selectively heated and dehydrated by exposing the surface to the energy source for a relatively short period of time. According to the inventive method, a toasted surface that has a golden brown color will develop, without substantial loss of moisture from the whole muscle meat product, precooked, golden. According to the inventive process, the moisture loss of the meat product will be less than about 4% and in some embodiments less than about 3% or even less than about 1%, based on the initial weight of the meat product. Accordingly, the precooked whole muscle meat products are produced which not only have a highly desirable golden brown color, but have the toasted surface and indoor humidity associated with products cooked at home or smoked naturally. In addition, the golden brown color is uniform and stable and retains during the life of the product without imparting an objectionable smoke flavor, without forming an oily surface, without substantial shrinkage of the meat product, and without adversely affecting the shelf life of the meat product. but instead, increase the useful life and sensitive quality of the product. The following examples are included to further illustrate the invention. They are not limiting of it.

EXAMPLE 1 A turkey breast was precooked in the following manner. An uncooked turkey breast was injected with a solution containing 82.8 wt% water, 4.7 wt% salt, 1.6 wt% sodium tri-poly phosphate, 7.3 wt% starch, 2.7 wt% dextrose, and 0.9% by weight of flavorings. 36% by weight of the resulting injected turkey breast was drummed and vacuum packed in a poly bag, then cooked in a steam box. After cooling to 4.27 ° C (39.7 ° F), the bag was removed from the turkey breast; the gelatine purge was removed from its surface using a spray of hot water; and the turkey was pre-dried quickly using hot air. The 3.11 kg (6.86 lb) weight turkey breast was precooked, washed, and dried. A solution containing 300 ml of ST-300 (Red Arrow Co. in Manitowoc, Wl), 200 ml of Select 24P (Red Arrow Co. in Manitowoc, Wl), and 3600 ml of water were mixed slowly to avoid excess foam. . The resulting browning liquid was applied to the surface of the turkey breast to form a coating weighing 0.01362 kg (0.03 pounds) (0.4% by weight based on the weight of the turkey breast not reversed).

The coated turkey breast was then placed in an air circulation oven. The turkey breast was blanched for eight minutes by circulating hot air at 298.88 ° C (570 ° F) past both the top surface and the bottom surface of the product. The following temperature measurements were recorded: Temperature before browning 4.44 ° C- (40 ° F) Temperature W below the surface during browning 40 ° C (104 ° F; Temperature 1"below the surface during browning 29.44 ° C (85 ° F: Core temperature after browning 6.11 ° C (43 ° F) The following color measurements were also recorded for the golden turkey breast using a Hunter Lab Color-Meter color meter: L * A * B * 52.2 9.6 30 The weight of the golden turkey breast was 2.99 kg (6.6 pounds), so that the weight loss was approximately 3.8%.

EXAMPLE 2 A precooked turkey breast was prepared using the procedure of Example 1. The precooked, cleaned, and dried turkey breast is weighted in kilograms. A browning liquid was then made 50% (W / W) of Maulóse (Red Arrow Co. Manitowoc, Wl) and water. The precooked turkey breast was dipped in the browning liquid for thirty seconds. The surface of the turkey breast was selected or raised up to 0.00908 kg (0.02 pounds) of this mixture to form a coating (0.3% by weight based on the weight of the uncoated or bathed turkey breast). The coated turkey breast was then placed in an air circulation oven. The initial temperature of the turkey breast was 4.44 ° C (40 ° F). The turkey breast was then browned with hot air at 279.44 ° C (535 ° F) it was circulated past the upper, lower surface, and the sides of the product. A golden brown color developed within a period of 5-6 minutes. Immediately after browning, the temperature of the center was still 4.44 ° C (40 ° F). The following color measurements were recorded for the golden turkey breast using a Hunter Lab Color-Meter color meter: L * A * B * 50 9. 30.5 The weight of the golden turkey breast was 3.17 kg (6.99 pounds), so that the weight loss during the browning was 2.1%.

EXAMPLE 3 A turkey breast was precooked in the following manner. An uncooked turkey breast was injected with a solution containing 82.8 wt% water, 4.7 wt% salt, 1.6 wt% sodium tri-poly phosphate, 7.3 wt% starch, 2.7 wt% dextrose, and 0.9% by weight of flavorings. 45% by weight of the resulting injected turkey breast was then drummed and packed into a vacuum in a poly bag, then cooked in a steam box, after cooling to 4.27 ° C (39.7 ° F), the bag was removed from the turkey breast, the gelatine purge was removed from its surface using a spray of hot water; and the pavp was pre-dried quickly using hot air. The weight of the precooked turkey breast, cleaned, and dried, was 4.31 kg (9.5 pounds). The turkey breast thus prepared was immersed for thirty seconds in an undiluted solution of Maulóse (Red Arrow Co. Manitowoc, Wl). The coated turkey breast was then placed in an air circulation oven. The air in the oven was maintained at a temperature of 210 ° C (410 ° F). The air velocity that crosses the coated turkey breast, when measured in the entire area of the oven, was 944.8 m (3100 ft) per minute. The turkey breast was heated for six minutes until a golden brown color was produced. Weight loss after browning was 3%. The golden product was then cooled in a blow cooler 4.44 ° C (40 ° F) and packed.

The following color measurements were recorded for the golden turkey breast using a Hunter Lab Color-Meter color meter: L * A * B * 53.2 14.3 39.9 EXAMPLE 4 A turkey breast was precooked using the procedure of Example 1. The mass weighed 3.43 kg (7.56 pounds) and had a protein content of 18. 7% by weight, a fat content of 18.9% by weight, a moisture content of 74.3% by weight, and a salt content of 1.9% by weight. Color measurements for the precooked turkey breast were recorded and reported later. A precooked turkey breast was submerged for one minute in a 50% (P / P) browning liquid from Maulóse (Red Arrow Co. Manitowoc, Wl). and water. The coated or bathed turkey breast was then exposed to a laser marking system manufactured by Synrad Laser Company, Mukiliteo, Washington. The system had a power source of 130 watts, a wavelength of 10.6 microns, and a laser lens of 370 M. The cycle period for dorado was two minutes. The color measurements for the golden turkey breast were recorded. Below are the measurements of the Hunter Lab Color-Meter color meter for both the golden and untreated turkey breast: Not treated L * A * B * 82.1 1.5 14.6 Treated L * A '- B * 48.9 11.5 29.

The weight of the golden turkey breast was 3,405 kg (7.50 pounds), so the weight loss during the browning was 0.8% EXAMPLE 5 A turkey breast was precooked using the procedure of Example 1. A browning liquid was prepared by mixing a 50% (P / P) Maulóse solution (Red Arrow Co. in Manitowoc, Wl) and water with a stock solution of broth. turkey, in a ratio at a volume of 90: 10 / s olution Mai 11 os e: solution of turkey broth. The mixture was then applied on the surface of the product. A 0.25% was selected or raised as a target. The coated turkey breast was then exposed to the medium-value infrared radiation energy. The measurement with the color measure Hunter Lab Color-Meter for the golden turkey breast was L * = 57.1; A * = 8.8; B * = 30.7. The loss of the product was less than 2%. Although the invention has been described in relation to its preferred embodiments, it will be understood that it is not intended to limit this invention to them, but it is intended to cover all modifications and alternative embodiments that fall within the spirit and scope of the invention as expressed. in the attached indications.

It is noted that in relation to this date, the best method known by the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention. Having described the invention as above, the content of the following is claimed as property.

Claims (36)

1. A process for browning precooked whole muscle meat products, characterized in that it comprises: coating a liquid pyrolysis product to brown on at least a portion of the surface of the meat product of the whole, precooked muscle; and then exposing the coated surface to an energy source and selectively heating the coated surface of the precooked whole muscle meat product to a temperature and for a time sufficient to develop a golden brown color on the exposed surface, without substantial shrinkage of the product. precooked whole muscle meat, wherein the shrinkage of the precooked whole muscle meat product is less than 4% by weight based on the initial weight of the meat product.

2. The process according to claim 1, characterized in that the meat product of the whole muscle, precooked, is selected from poultry, meat, or fish products.

3. The process according to claim 2, characterized in that the meat product of the whole muscle, precooked, is a precooked turkey breast or a precooked chicken breast.

4. The process according to claim 2, characterized in that the liquid pyrolysis product for browning is obtained from the pyrolysis of hard woods or sugars.

5. The process according to claim 4, characterized in that the liquid pyrolysis product for browning is obtained from the dextrose pyrolysis.

6. • The process according to claim 4, characterized in that the amount of liquid to brown varies from about 0.05 to 1.0% by weight, based on the weight of the meat product of the whole, precooked muscle.

7. The process according to claim 6, characterized in that the amount of liquid to brown varies from about 0.1 to 0.8% by weight based on the weight of the meat product of the whole, precooked muscle.

8. The process according to claim 2, characterized in that it further comprises the liquid pyrolysis product for browning which contains a masking agent or flavor improving composition.

9. The process according to claim 3, characterized in that it further comprises the liquid pyrolysis product for browning containing from about 0.5 to 15% by weight of turkey flavor and turkey broth or a mixture of the two.

10. The process according to claim 2, characterized in that the energy source is an air circulation oven, an air shock oven, a laser light source, a source of infrared energy of medium wavelength energy or a source of microwave radiation.

11. The process according to claim 10, characterized in that the energy source is an air circulation oven or an air shock oven.

12. The process according to claim 11, characterized in that the energy source selectively heats the surface of the meat product creating an environment having a temperature greater than about 60 ° C.

13. The process according to claim 12, characterized in that the source of energy selectively heats the source of the meat product creating an environment having a temperature from about 100 ° C to 290 ° C.

14. The process according to claim 13, characterized in that the energy source selectively heats the surface of the meat product creating an environment having a temperature from about 150 ° C to 260 ° C.

15. The process according to claim 2, characterized in that it also comprises prior to the exposure of the meat product to the energy source, the temperature in the core or center of the meat product is less than about 5 ° C and immediately after the browning of the meat product, the temperature in the center or core of the meat product is less than about 13 ° C.

16. The process according to claim 15, characterized in that prior to the exposure of the meat product to the energy source, the temperature in the center of the meat product is less than about 5 ° C and immediately after the browning of the meat product. , the temperature in the center of the meat product is less than about 5 ° C.

17. The process according to claim 1, characterized in that it also comprises pre-drying the meat product of the whole muscle, precooked, to remove water from the surface of the product prior to coating or bathing.

18. The process according to claim 2, characterized in that it also comprises pre-drying the meat product of the whole muscle, precooked, to remove water from the surface of the product prior to coating or bathing.

19. The process according to claim 6, characterized in that it also comprises pre-drying the meat product of the whole muscle, precooked, to remove water from the surface of the product prior to coating or bathing.

20. A process for browning a precooked chicken breast or a precooked turkey breast, characterized in that it comprises: coating at least a portion of the surface of a precooked chicken breast or a precooked turkey breast with from about 0.05 to 1.0% by weight, based on the weight of the breast, of a liquid pyrolysis product for browning obtained from hard woods or sugars; and then selectively heating the coated surface of the breast in an environment having a temperature greater than about 60 ° C with energy provided by an air circulation oven, an air shock oven, a laser beam source, a source of medium wavelength infrared radiation or a source of microwave radiation for a period of time sufficient to develop a golden brown color on the coated surface, where the shrinkage of the whole muscle meat product, precooked, is less than 4% in weight based on the initial weight of the meat product.

21. The process according to claim 20, characterized in that the precooked breast is a precooked turkey breast.

22. The process according to claim 21, characterized in that the liquid pyrolysis product for browning • is obtained from the pyrolysis of dextrose.

23. The process according to claim 22, characterized in that the amount of liquid to brown varies from about 0.15 to 0.3% by weight, based on the weight of the breast.

24. The process according to claim 20, characterized in that it also comprises the liquid pyrolysis product for browning which contains a masking agent or flavor improving composition.

25. The process according to claim 22, characterized in that it further comprises the liquid pyrolysis product for browning containing from about 0.5 to 15% by weight of flavor to turkey or turkey broth or a mixture of the two.

26. The process according to claim 23, characterized in that the energy source is an air circulation oven or an air shock oven.

27. The process according to claim 26 characterized in that the energy source selectively heats the surface of the breast creating an environment having a temperature from about 100 ° C to 290 ° C.

28. The process according to claim 26, characterized in that the energy source selectively heats the surface of the breast creating an environment having a temperature from about 150 ° C to 260 ° C.

29. The process according to claim 20, characterized in that it also comprises prior to the exposure of the meat product to the energy source, the temperature in the core of the meat product is less than about 5 ° C and immediately after the product is browned. of meat, the temperature in the center of the meat product is less than about 13 ° C.

30. The process according to claim 28, characterized in that prior to the exposure of the meat product to the energy source, the temperature in the core or center of the meat product is less than about 5 ° C and immediately after the browning of the product. of meat, the temperature in the core or center of the meat product is less than about 5 ° C.

31. The process according to claim 1, characterized in that the shrinkage of the meat product of the whole, precooked muscle is less than 4% by weight based on the initial weight of the meat product.

32. The process according to claim 2, characterized in that the shrinkage of the meat product of the whole, precooked muscle is less than 1% by weight based on the initial weight of the meat product.

33. The process according to claim 21, characterized in that the shrinkage of the meat product of the whole, precooked muscle is less than 1% by weight based on the initial weight of the meat product.

34. The process according to claim 20, characterized in that it also comprises pre-drying the meat product of the whole muscle, precooked, to remove water from the surface of the product prior to bathing or coating.

35. The process according to claim 21, characterized in that it also comprises pre-drying the meat product of the whole muscle, precooked, to remove water from the surface of the product prior to bathing or coating.

36. The process according to claim 22, characterized in that it also comprises pre-drying the meat product of the whole muscle, precooked, to remove water from the surface of the product prior to bathing or coating.