Translation of "Meat juice" in German

I get queasy if the meat juice touches my peas.

Squeeze the juice meat out of it and stick it up your nose.

For example, meat juice very much impairs the sealing process.

Such serological methods can be carried out for example on blood serum or meat juice.

In tinned meat gelatin binds the meat juice.

However, stuffing was bursting out because of too much meat juice.

In this type of slow defrosting, part of the meat juice is reabsorbed.

Do not cut into the meat, otherwise the juice will drip into the embers.

If meat juice or fat drips into the glow, polyzyklische aromatic hydrocarbons develop, briefly for PAK.

Mix the meat, juice, salt and hot pepper.

Then fry them brown on both sides until the meat juice has evaporated.

Lightly brushed with oil, the meat retains its juice, which makes it keep better.

Yes, salt draws moisture from the meat, the juice comes out, the fibers harden.

The aforementioned preferred embodiments of the inventive process, particularly the choice of whey and/or milk for forming at least part of the nutrient medium when the enzymes or enzyme complexes formed are to be used for producing flavouring and aromatizing agents for aromatizing dairy products, or the choice of meat juice and/or meat homogenate and/or blood serum for forming at least part of the nutrient medium when the enzymes formed are to be used for aromatizing meats and sausages serve to produce product-related to product-specific flavouring agents in accordance with the purity requirements and regulations.

According to a preferred embodiment of the present process, the culturing of suitable pure or mixed cultures of microorganisms for producing aromatizing and flavouring agents for aromatizing meat and sausage products in a nutrient medium, at least part of which is preferably constituted by meat juice and/or meat homogenate and/or blood serum or constituents thereof.

Examples of protein products are milk albumins and milk globulins, the retentate from ultrafiltration of milk which should be as low as possible in casein, preferably "milk protein without NPN fraction," blood-serum albumins and blood-serum globulins from fresh slaughtering, chicken protein, fresh whole egg, freeze-dried or spray-dried ovoalbumin, ovoglobulin and ovovitellin, extracted yeasts from growth yeasts of saccharomyces, candida, torula, furthermore types of methylophilus, possibly concentrated as hydrolysate, meat juice or fish juice.

In general, the problem arising in the packaging of foodstuffs, which secrete liquids, especially meat, etc., is that, on the one hand, the packs should be as air-tight and liquid-tight as possible, and, on the other hand, the liquids, such as, for example, blood, meat juice, etc., escaping from the foodstuff during transport and storage should not flow freely inside the pack, since this is considered disagreeable by the consumer and, when the pack is opened or is even damaged during storage and transport, makes the liquids run out and thus causes soiling.