Liha töötlemine
heat-stable network, as they do in emulsion- comminuted
lean meat
type sausages (scheme in Fig. 6.8). The plus salt and
hydrophobic bonds on the surface are able to water
interact with each other (Fig. 6.7) or interact
with small “emulsified” fat particles of meat fat addition
batters (Fig. 6.9) surrounding them, thus pre-
venting their cohesion to larger fat droplets
(Fig. 6.10) and the cookout of fat in a batter
(Table 6.2)
When meat is heated without salt, the
denatured shrunken protein (Fig. 6.7, left fat particles
side) is no longer able to be dissolved or comminuted
annaabi.ee 
