Method of processing poultry products

Details Method of processing poultry products Method of processing poultry products

A - Human Necessities

22

C

A22C 21/00 (2006.01) A23L 1/318 (2006.01)

Patent

CA 2175765

The yield, appearance, and sliceability of whole muscle poultry products, with or without the addition of meat emulsion, are improved by deep cutting raw poultry simultaneously from both sides such that the cuts overlap followed by treating the poultry with at least one binder wherein the need for injection with binders into the raw poultry is obviated and the cooked poultry product has the appearance of whole muscle poultry with minimal purge.

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