Liha töötlemine
of meat products if not contaminated total bacterial load and an extension of
post processing storage life. By proper handling to avoid
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170 Chapter 8
recontamination of the product, along with components identified in raw meat (Seideman
refrigeration to slow down multiplication of and Durland 1984). Hamm and Hofmann
bacteria, the storage life is extended. The (1965) observed that the evolution of meat
length of storage will depend largely on the flavors happens as temperatures exceeding
care taken to prevent recontamination and 70°C are reached and the oxidation of sulf-
minimize conditions favorable to growth of hydryl groups to disulfide groups occurs.
organisms still present in the meat. Different Although the aroma of cooked meat has a
annaabi.ee 
