Liha töötlemine
visually sorted, but modern large-scale pro- sausages offer an inexpensive option for
duction requires standardized ingredients. meat consumption.
Therefore, batches of assortments are first About a fifth (salt only) or a third (salt
coarsely ground, mixed in large blenders, and and phosphates) of salt-soluble myofibrillar
the fat content is quickly determined. The fat proteins become solubilized (Grabowska
content can then be adjusted to the standard and Hamm 1979), and the remaining myofi-
value by adding fat or lean. Alternatively, the brillar system swells and keeps much of the
fat content given will be used in dynamic water provided by the ingredients and water
formulation, and the fat content of the final added in formulation (Hamm 1972). Salt,
318 Chapter 17
annaabi.ee 
