Liha töötlemine
modifications; and (4) combinations of any in “emulsified” meat products, since they
of the above approaches (Ruusunen and influence nutritional, sensory, and functional
Puolanne 2005). properties. They were used from very ancient
The sodium chloride content of meat can times in comminuted products: the Egyptians
be reduced when using prerigor meat without used colors and flavorings; and the Romans
detrimentally affecting the physical, chemi- used saltpeter (potassium nitrate), spices, and
cal, or sensory properties of frankfurter-type colors for preservation and to improve the
sausages (Puolanne and Terrell 1983). At appearance of foods. More recently, in addi-
lowered salt additions, it appears important tion to meat proteins, a variety of nonmeat
to keep the pH of raw materials high enough ingredients have been used as fillers, binders,
annaabi.ee 
