Liha töötlemine
The
(Hamm 1972; Offer and Knight 1988). When curing solution dissolves some myofibrillar
the batter has been stuffed into casings for proteins from the cut surfaces, and they form
cooking, the solubilized myofibrillar proteins a gel, on heating, which glues the particles
form a gel structure that glues the meat together.
particles together and encases the fat. With
cooking, the solubilized proteins form a gel
Smoking/Cooking
that traps the fat, as well as the muscle fiber
and myofibril particles, making the batter a According to industrial practices, when the
homogeneous structure (Tornberg 2005). In sausage batter has been prepared, it will be
Figure 17.6. Sausage cooking and the measurement of end temperature. (Photograph courtesy of Pertti Leino.)
annaabi.ee 
