Liha töötlemine
cook loss and increasing hardness and chewi- substances that cause allergic reactions in
ness, Pietrasik and Li-Chan (2002) found some consumers (e.g., gluten enteropathy
that the detrimental effects of salt reduction or lactose intolerance) (Jimenez-Colmenero
on these properties were not overcome by 2000).
154 Chapter 7
There is a gap between theoretical increasing water binding (Heinz and
knowledge of nonmeat ingredients in model Hautzinger 2007). They stabilize color by
foods and their behavior in real food systems. chelating free divalent cations (Fe and Cu).
A systematic approach to the study of They can indirectly increase shelf life because
nonmeat ingredients’ effects in meat prod- higher temperatures or longer cooking times
ucts is missing. Thus, synergetic or antago- can be used without increasing weight loss.
annaabi.ee 
