Liha töötlemine
stantial influence on the quality characteris- ‘cold shortening’ (the muscle fiber contrac-
tics or final eating quality of meat. Slightly tion that can occur during chilling), and unfa-
superior chemical and sensory attributes have vorable meat acidity (pH).” There is general
been found in meat cryogenically frozen in a agreement on the importance of these factors,
few trials (Dobrzycki et al. 1977; Sebranek with many experts adding cooking as a fourth
et al. 1978; Sebranek 1980), but other trials equally important influence.
have not shown any appreciable advantage The texture of frozen meat will have been
(Lampitt and Moran 1933), especially during generally fixed by what happened to the meat
short-term storage (Hill and Glew 1973). As during the primary chilling of the carcass.
annaabi.ee 
