Liha töötlemine
Pearson and Gillett (1999), sectioned and
formed products have the added advantage in For the manufacture of whole-tissue restruc-
that cheaper cuts can be utilized in producing tured meats from coarsely diced or sliced
attractive bonded products, they can be muscle strips, lean skeletal muscles from the
Restructured Whole-Tissue Meats 401
fore- or hindquarter of the carcass can be allows the needed quantity of cubes to be
used. Some of the muscles and cuts from beef poured out of the package, leaving the
and lamb carcasses that were successfully remaining cubes in the package until needed)
restructured into whole-tissue steaks or free- are shown in Figure 23.1. Beef middle cuts
flow individually quick-frozen cubes (meat such as the tenderloin, strip loin, and cube
annaabi.ee 
