Liha töötlemine
of restructured whole-tissue meats using hot- of cold binding involving gelation and enzy-
and cold-set binding systems are shown as matic cross-linking.
flow diagrams in Figures 23.3 and 23.4. The An example of a large-scale manufacture
procedures have been simplified to show the of whole-tissue restructured meat is that of
fundamental steps involved. The manufac- Bernard Matthews New Zealand (BMNZ,
ture can be up-scaled using various types of 2008). Bernard Matthews New Zealand is an
equipment, and ingredients can be added to added-value further processor and marketer
A B C
Boneless whole lamb Beef strips (90–95% CL) Tunnel boned whole
shoulder ↓ lamb leg
annaabi.ee 
