Liha töötlemine
which results in off-flavors and off-odors. composition of adipose tissues (and conse-
This is why MDM addition is limited, as it quently their firmness and their melting tem-
affects physical, microbiological, and senso- perature) depend greatly on their origin
rial properties of the products and may result (Lebret and Mourot 1998; Mourot and
in products that are not in line with national Hermier 2001) and on the feeding regime.
food regulations in some countries (Püssa Recent works were targeted to increase the
et al. 2008). ratio of PUFA (polyunsaturated fatty acids)
Emulsification 149
to SFA (saturated fatty acids) and to get a point chopping temperatures should remain
annaabi.ee 
