Liha töötlemine
Emulsification 159
et al. 1984; Fernández-Martín et al. 2002; through sensory, chemical, and physical
Hong 2008), (3) during heating (Fernandez- measurements. They can be performed on
Martin et al. 1997; Yuste et al. 1999a; batter or on the final product. Most of them
Chattong 2007; Supavititpatana and are off-line measurements performed in a
Apichartsrangkoon 2007), or (4) after heating laboratory. Rapid measurements can be per-
to increase shelf life (Yuste et al. 1999b; formed at-line (e.g., water and fat content),
Ruiz-Capillas et al. 2007). but few on-line measurements are available.
The effects of high pressure on commi-
nuted meat are difficult to compare, due to
Off-Line Measurements
the diversity of meat matrixes and the various
ways high pressure is applied
annaabi.ee 
