| abstract |
Method for preparing a low-fat meat pie, in which a meat emulsion comprising at least meat, water, salts and a fat substitute is prepared, said emulsion is subjected to a proteolytic digestion, then it is cooked at a temperature between 65 and 75 ° C, and it is subjected to a hydrostatic pressure greater than 400,000 kPa and at a temperature between -10 and 75 ° C for an adequate time to obtain less 4.5 units of proteases per g of pâté. |