Liha töötlemine
in the outer layer; therefore, at first, this layer aerobic microbe activity makes the inner
stretches plastically, and later, elastically. part rancid and green, with a bad odor. That
Too rapid drying makes denaturation in the is why the meat products must be dried
external layer, so this layer becomes irrevers- slowly in order to avoid case hardening. The
ibly hard (case hardening). The layer should air holes remaining in the sausage batter
shrink during further drying, but it is unable during stuffing mechanically weaken the
to do so. The external layer will be separated product
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