Liha töötlemine
time and temperature (Delahunty et al. 1997). presentation (boneless, bone-in, pieces,
The goal is to obtain a product with high whole legs, and so on) (Frentz 1982).
sensory quality that is microbiologically safe, The manufacture of cooked ham has been
usually based on minimum temperature-time evolving in order to solve different problems
treatments. The best-quality products are such as the increased proportion of exudative
generally produced with a low-brine injec- meats or the reduction of the salt content and
tion level and no addition of polyphosphates. processing time. The intensive selection for
In general, the more water is injected into the leaner pigs in response to consumer demands
ham, the poorer is the quality, since water resulted in an increased proportion of exuda-
retention is facilitated by some compounds tive pork meat. The protein of this meat
like polyphosphates and starches
annaabi.ee 
