In doing so, the ground beef for equarter (3 mm)
was added to the cutter followed by sodium chloride, half the amount
of crushed ice, vegetable oil, the remaining ice, spices, tomato pomace
and seasonings. After homogenization for 5 min, the mixture was
stuffed into an artificial casing (previously soaked in tepid water) called
Pooshesh Navid (Pooshesh Navid, Tehran, Iran) with an 80 mm.Artificial
sausage casings were used in an effort to minimize the risk of case
rupturing and reduce the cooking loss and rate of moisture loss during
manufacturing, cooking and storage time.