Liha töötlemine
there is little or no waste from these products media containing solid fat particles with a
(Sebranek 2003). size ranging from 1 to 50 μm, liquid fat drop-
From a processing point of view, com- lets, and air bubbles. The continuous phase
minuted meat products are generally classi- is a mixture of water, proteins, salt, carbohy-
fied according to the main stabilizing drates, and many fibrous particles (Girad
treatment used in the processing. “Emulsified” 1990). This media is structured but neither
meat products can be either raw-cooked or homogeneous nor an isotrope. Still, some
precooked products (Heinz 2007). For meat controversy exists regarding the mechanism
products, it should be underlined that the involved in meat emulsion’s stabilization
emulsification step is always followed by a (Ruiz-Carrascal 2002). Traditionally, the
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