ABSTRACT
Unlike in the United States where the term luncheon meat is used indis criminately to indicate any processed, ready-to-consume meat destined for a sandwich or deli, Chinese luncheon meat refers exclusively to one particular type of product with a typical formulation such as the following: 8 kg coarsely chopped pork lean (leg, >90% lean), 8.5 kg coarsely chopped pork fatty trims (rib/loin, <60% fat), 17.5 kg finely chopped pork lean (leg), 8 kg finely chopped pork fatty trims (rib/loin), 5 kg ice flakes, 3 kg starch, 0.93 kg salt, 20 g nutmeg apple powder, 50 g white pepper powder, 14 g brown sugar, 4.7 g sodium nitrite, and 2 g sodium tripolyphosphate (optional). The major pro cessing steps are presented in Figure 7.6.
