Liha töötlemine
of proteins have been used as technolo- the size of the meat particles in batter. The
gical traits for meat trimming (Carpenter batter is prepared by chopping with a bowl
and Saffle 1964). The bind value is also cutter (Fig. 17.3) or by an emulsifier-type
determined by firmness (Tuominen and continuously working cutter (Fig. 17.4). The
Honkavaara 1982) or by added fat or phrase “emulsion” is incorrect in this context,
water binding using centrifuging or cooking as there is not a liquid-liquid situation; actu-
(Grabowska and Hamm 1978). Pouttu and ally, the batter structure is a “suspension,” a
Puolanne (2005) presented a method to deter- mixture of protein particles and solid fat par-
annaabi.ee 
