Liha töötlemine
Pâté
et al. (2001). Assessors were given 20
photographs of bacon that had been fried. Siret and Issanchou (2000) investigated the
Assessors were asked to rank the photo- influence of traditional processing and non-
graphs in increasing order of exudates. The traditional processes on the eating quality of
results followed the procedures given in the pâté. The essential differences in production
British Standard BS5929. This ranking between traditional and nontraditional pro-
revealed differences in bacon types in rela- cesses are that in the former, the raw materi-
tion to the amount of exudates produced. The als used are more diverse; nitrate is used
amount of exudate produced by the different instead of nitrite. The precuring process is
bacon types from least to most was: dry- longer, comminution is coarser, eggs are
annaabi.ee 
