Liha töötlemine
cocci and bacilli (Ray 1996). the product. However, the high fat content
provides a smooth texture and spreadability.
On the other hand, foie gras, a French
Canned Meat Products
term for “fat liver,” is a traditional product
Canned meat products include meat stews, fabricated only from the hypertrophied liver
luncheon meat, sausages, sauces with meat of goose or duck; this hypertrophy is obtained
pieces, and paste products. These products by supplying special diets to the animals. The
can be fully cooked before canning, as in the practice of force-feeding geese to enlarge
case of sausages, or can be homogenous their livers dates back to at least 400 B.C.
products cooked inside the can, as in the case Egyptian hieroglyphics depict slaves force-
of luncheon meat
annaabi.ee 
