PURPOSE: To eliminate boning or meat collapse, by boiling poultry meat with bones, once cooling the meat, filling the boiled meat together with a liquid juice in a container, hermetically sealing the container, thermally sterilizing the contained meat and producing poultry meat with bones contained in the container.

CONSTITUTION: Poultry meat with bonse, e.g. chicken, duck, crossbreed of wild and domestic ducks, turkey, etc., is boiled in a slightly boiling state for about 2W10min. The boiled poultry meat with bones is then once cooled to about ≤25°C and tightened to prevent deboning and collapse of meat in the post- treatment step. The meat, together with a liquid juice, is subsequently filled in a container and thermally sterilized to produce the aimed poultry meat with bones contained in the container. Meat juice, vegetable juice, curry sauce, white sauce, etc., are cited as the liquid juice used. Bottles made of glass or plastic, pouches made of aluminum or plastic are cited as the container in addition to cans.