Liha töötlemine
ing case hardening with all its sensoric, be dried faster without case hardening
hygienic, and spoilage problems. problems.
Temperature requirements differ, depend- It is important to mention that pH-drop as
ing not only on whether the technology a consequence of the breakdown of added
involves starter cultures but also on the spe- carbohydrate from lactic starters to basically
ciality of the technology typical to a region lactic acid has several other advantageous
or country. Accordingly: technological, sensoric, economic, and safety
effects. Due to the coagulating effect of lactic
• starter culture may require high (>30°C) acid, the protein solution around meat and fat
or low (20°–24°C) temperature during particles changes to a firm structure, which
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