A kind of meat products structural improvement (four),System includes: a sarcocyte,System has a meat piece Bu Jiyiwai skin zone； One edible adhesion layer,System has stickiness and is arranged at the what sarcocyte surface； And an antistaling container,Its internal system defines an accommodating space,The accommodating space of the antistaling container then supplies the sarcocyte to place in what and seal up for safekeeping,And be put into one refrigerating equipment of what and cold storing and fresh-keeping processing is carried out to the sarcocyte,To retain the sarcocyte and edible its taste of adhesion layer person； And taken out when the sarcocyte what refrigerates Hou,It places into a heating device and is toasted,The sarcocyte carries out in gastronomical process,Hole is formed by using skin zone surface except the sarcocyte to be easier at the meat piece portion for penetrating into the what sarcocyte for sauce contained by the edible adhesion layer,Cause be absorbed into sauce contained by the edible adhesion layer inside and outside the sarcocyte,Mouthfeel effect can be promoted when being intended to eat the sarcocyte for eater,And then meat products is provided in gastronomical process,Its whole meat of the sarcocyte is allowed to reach best taste,The purpose of mouthfeel effect when can promote edible.一種肉製品結構改良(四)，係包含：一肉層，係具有一肉塊部及一外皮部；一食用黏著層，係具有黏性而設置於該肉層表面處；以及一保鮮容器，其內部係界定出一容置空間，該保鮮容器之容置空間則供該肉層放置於內而封存，並放入於一冷藏設備內而對該肉層進行冷藏保鮮處理，以保留該肉層與該食用黏著層其口味者；而當該肉層於冷藏後取出，再放入一加熱裝置內進行烘烤，該肉層進行烹調過程中，利用該肉層之外皮部表面所形成的孔隙供該食用黏著層所含的醬料更容易滲入於該肉層之肉塊部處，致使該肉層內外均能吸收到該食用黏著層所含的醬料，以供食用者欲食用該肉層時能增進口感效果，進而提供肉製品在烹調過程中，讓該肉層其整體肉質達到最好的口味，以能增進食用時的口感效果之目的。
