Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package.

The present invention relates to a method for aging meat using whole grain barley and aged meat using the same, and more particularly, to a method for aging meat using whole grain barley and aged meat using the same wherein a first layer of whole grain barley, a layer of meat, and a second layer of whole grain barley are filled sequentially into a vacuum packing material, thereby allowing the meat to be surrounded completely with the whole grain barley, then vacuum-packed, and finally aged in a low temperature aging refrigerator through wet aging.

Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package.

The present disclosure provides a method for manufacturing a cooked grilling sausage. In the present disclosure, lean animal meat is subjected to a high-voltage pulsed electric field treatment to promote dissolution of salt-soluble proteins in the lean animal meat and to promote hydration of the salt-soluble proteins during curing. This process helps a resulting minced meat form a three-dimensional gel-like texture, thus making the cooked grilling sausage chewy, tender, and juicy. A raw material of the cooked grilling sausage includes lean animal meat, animal fat, sucrose, salt, Chinese liquor, complex phosphates, and crushed ice. By using the complex phosphates with a low viscosity instead of a plant-derived texture restructuring gum, a hydrophilic colloid stabilizer, and a water-retaining agent, a texture of the fresh lean animal meat can be transformed into a tender, elastic, and juicy texture of the cooked grilling sausage with a high water-holding capacity.

The present disclosure provides a method for manufacturing a cooked grilling sausage. In the present disclosure, lean animal meat is subjected to a high-voltage pulsed electric field treatment to promote dissolution of salt-soluble proteins in the lean animal meat and to promote hydration of the salt-soluble proteins during curing. This process helps a resulting minced meat form a three-dimensional gel-like texture, thus making the cooked grilling sausage chewy, tender, and juicy. A raw material of the cooked grilling sausage includes lean animal meat, animal fat, sucrose, salt, Chinese liquor, complex phosphates, and crushed ice. By using the complex phosphates with a low viscosity instead of a plant-derived texture restructuring gum, a hydrophilic colloid stabilizer, and a water-retaining agent, a texture of the fresh lean animal meat can be transformed into a tender, elastic, and juicy texture of the cooked grilling sausage with a high water-holding capacity.

The present disclosure provides a method for manufacturing a cooked grilling sausage. In the present disclosure, lean animal meat is subjected to a high-voltage pulsed electric field treatment to promote dissolution of salt-soluble proteins in the lean animal meat and to promote hydration of the salt-soluble proteins during curing. This process helps a resulting minced meat form a three-dimensional gel-like texture, thus making the cooked grilling sausage chewy, tender, and juicy. A raw material of the cooked grilling sausage includes lean animal meat, animal fat, sucrose, salt, Chinese liquor, complex phosphates, and crushed ice. By using the complex phosphates with a low viscosity instead of a plant-derived texture restructuring gum, a hydrophilic colloid stabilizer, and a water-retaining agent, a texture of the fresh lean animal meat can be transformed into a tender, elastic, and juicy texture of the cooked grilling sausage with a high water-holding capacity.

The present disclosure provides a method for manufacturing a cooked grilling sausage. In the present disclosure, lean animal meat is subjected to a high-voltage pulsed electric field treatment to promote dissolution of salt-soluble proteins in the lean animal meat and to promote hydration of the salt-soluble proteins during curing. This process helps a resulting minced meat form a three-dimensional gel-like texture, thus making the cooked grilling sausage chewy, tender, and juicy. A raw material of the cooked grilling sausage includes lean animal meat, animal fat, sucrose, salt, Chinese liquor, complex phosphates, and crushed ice. By using the complex phosphates with a low viscosity instead of a plant-derived texture restructuring gum, a hydrophilic colloid stabilizer, and a water-retaining agent, a texture of the fresh lean animal meat can be transformed into a tender, elastic, and juicy texture of the cooked grilling sausage with a high water-holding capacity.