Liha töötlemine
the study did reveal some slight commercial for forcible shortening to set in as the tem-
advantages of fast freezing. perature falls below 11°C, the most severe
High-pressure freezing and in particular effect occurring at about 3°C. This is the so-
“pressure shift” freezing is attracting consid- called “cold shortening” phenomenon, first
erable scientific interest (LeBail et al. 2002). observed by Locker and Hagyard (1963) and
The meat is cooled under high pressure to its mechanism described by Jeacocke (1986).
Freezing/Thawing 107
The meat “sets” in the shortened state as rigor pre-rigor state. However, pork and beef car-
comes on, and this causes it to become casses, with their greater insulation of fat,
annaabi.ee 
