Liha töötlemine
erties of pressure/heated and heated-only gels chopping process. Barbut (1998) used a fiber
(Fernández-Martín et al. 2002). optic probe to detect, at an early stage, meat
Texture measurement is a macroscopic emulsion breakdown (i.e., the response of the
assessment related to the product microstruc- probe); L* value was correlated to the cook
ture. Texture profile analysis and the record- loss. Conductimetry has been used to measure
ing of the maximum force required to move stability of meat emulsions (Morrison et al.
a blade through the sample using the Warner 1971; Haq et al. 1973; Kato et al. 1985;
Bratzler Shear Blade Set are generally used Koolmes et al. 1993), but rarely to control
(Mittal and Barbut 1994; Hughes et al. 1997, chopping (Curt 1995). Recently, temperature
1998; Grigelmo-Miguel et al. 1999; Cáceres and light reflection measurements made
et al
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