Die vorliegende Erfindung betrifft ein Verfahren zur Herstellung einer Fleischzusammensetzung, die z.B für die Herstellung von Frikadellen, Fleischbällchen, Cevapcici oder Bifteki verwendet werden kann. Das erfindungsgemäße Verfahren zeichnet sich dadurch aus, dass die erhältliche Fleischzusammensetzung vor dem Garen eine vorteilhafte Konsistenz, insbesondere eine geringe Klebrigkeit aufweist und sich daher gut verarbeiten lässt. Die gegarte Fleischzusammensetzung zeichnet sich insbesondere durch einen zarten, lockeren Biss, und eine angenehme Würze und Saftigkeit aus.Preparing a meat composition, comprises providing meat comminuting the meat, at least to a particle size that is achieved by grinding with a meat grinder mixing 1-2.5 wt.% salt and 0.1-0.5 wt.% blowing agent, based on the total mass of meat, and at least one other spice to produce a raw mixture ripening the raw mixture at 1-5[deg] C for at least 12 hours mixing chopped onions to produce the meat composition and molding meat composition to pieces. The meat is at least 90 wt.% veal derived from calves in the slaughter age of not > 6 months and calves in the slaughter age of 6-12 months. Preparing a meat composition, comprises providing meat comminuting the meat, at least to a particle size that is achieved by grinding with a meat grinder mixing 1-2.5 wt.% salt and 0.1-0.5 wt.% blowing agent, based on the total mass of meat, and at least one other spice to produce a raw mixture ripening the raw mixture at 1-5[deg] C for at least 12 hours mixing chopped onions to produce the meat composition and molding meat composition to pieces. The meat is at least 90 wt.% veal derived from calves in the slaughter age of not > 6 months and calves in the slaughter age of 6-12 months. The method comprises mixing 1-8 wt.% flour and 3-7 wt.% aerated waters, each based on the total mass of meat, together with the salt, the blowing agent and the spice to produce a raw mixture. An independent claim is also included for the mea
