Liha töötlemine
they are finely comminuted. The resulting film around fat particles. On the other hand,
viscous batter is portioned and submitted to some studies have indicated that the gel-
heat treatment (Figure 7.1a). forming ability of meat proteins is the main
Precooked meat-products named “hot stabilizing factor (Regenstein 1988; Gordon
emulsions” are characterized by two heat and Barbut 1992). Micrographs taken in
treatment procedures. The first heat treatment poultry meat batters showed that an orga-
is the precooking of some raw materials nized matrix arrangement already exists prior
(fatty tissues), usually in the range of 80°C, to cooking (Barbut et al. 1996). Results from
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144 Chapter 7
Table 7.1
annaabi.ee 
