Liha töötlemine
may beneficially effect lipid stability translucent and dark (MacDougall 1974).
Freezing/Thawing 111
“Freezer burn” is the main appearance rapidly deteriorate. Meat that has lost its
problem that traditionally affected the appear- attractiveness during frozen storage because
ance of meat in frozen storage. Desiccation of oxidation of oxymyoglobin on the surface
from the surface tissues produces a dry, will remain brown after thawing.
spongy layer that is unattractive and does not Unwrapped meat thawed in high humidity
recover after thawing. This is commonly air, water, or in steam under vacuum appears
called freezer burn. It occurs in unwrapped very white and milky after thawing. However,
or poorly wrapped meat
annaabi.ee 
