Liha töötlemine
ture was observed, with increased final nate the surface of the product.
internal temperature. Hearne et al. (1978) Surface drying during cooking is also
also observed greater fiber disintegration, responsible for skin formation in produc-
with increased final internal temperature. tion of hams and other similar products.
Furthermore, these researchers found faster Coagulation of the surface proteins results in
cooking rates to result in greater fiber disin- the formation of an outer layer that serves as
tegration compared with slow rates of a “skin” when the casings are removed. The
cooking to an endpoint of 60°C. skin formed during cooking is a function of
Bendall and Restall (1983) reported no the temperature the product reached during
change in sarcomere length when fibers were cooking and the time it was held at that tem-
heated, but diameter of fibers changed mark- perature
annaabi.ee 
