Liha töötlemine
Smeared fat slows down the drying rate
of all levels, while sucking the air back takes
by covering the outer surface and by block-
place higher, mostly in the middle of the
ing inner channels that could otherwise serve
room.
for moisture migration.
As a result of the enzymatic decomposi-
tion of proteins, the meat softens during the
Control of Air Conditions
drying-ripening (Toldrá 2006). The soft
texture can be controlled by mild thermal The only regulating factor in the drying of
treatment (under 50°C) at the end of the meat products is, in fact, the air. The amount
drying (Morales et al. 2008). of water vapor, the temperature, and the rate
annaabi.ee 
