Liha töötlemine
sequent frozen storage life. positions or amounts. At slower freezing
Whether aged or unaged, chilled or frozen, rates, however, the water balance is altered,
it is in the cooked final product that the con- the extracellular water freezing first. As
sumer will assess tenderness and texture. freezing, continues, the existing ice crystals
Thus, the way the meat is cooked must grow at the expense of water from the intrafi-
always be considered. The consumers’ envi- brillar space. When meat is thawed, the
ronment or setting can also influence their reverse of freezing process occurs. Water that
appreciation of tenderness. In one study, con- has been frozen is released and has to rees-
sumers were found to be more critical of the tablish equilibrium with the muscle proteins
tenderness of beef steaks cooked in the home and salts. Obviously, if the muscle proteins
annaabi.ee 
