Liha töötlemine
≤5.0 mm ≤6.0 mm ≤6.35 mm
8. STORAGE & HANDLING:
Storage Temperature: Chilled, ≤4°C (range −1 to 4°C; Delivery Temperature: ≤7°C clean refrigerated
vehicle
405
406 Chapter 23
2006). Enzymes such as collagenase, papain, MacFarlane 1987). Zhang et al. (2005)
and ficin have also been used to reduce reported that high pH meat possesses supe-
connective tissue toughness in beef for rior functional attributes compared with
restructuring (Miller et al. 1988, 1989). normal pH meat, regardless of the degree of
Mechanical and enzyme tenderization may comminution or storage time. Meat inher-
have negative effects on the shelf life, color, ently high in pH possesses superior function-
annaabi.ee 
