abstract |
Suitable meat is prepd., cured and comminuted. Spices, filling agents and other components are added. The mixt. is placed in boxes, casing or pouches, heat pasteurised and cooled. In the course of or at the end of mixing, the mixt.'s calcium and phosphorus contents is checked and readjusted by addn. of calcium to a calcium to phosphorus ratio of 1:1-3:1 pref. of 2:1 |