Liha töötlemine
From a processing point of view, com- lets, and air bubbles. The continuous phase
minuted meat products are generally classi- is a mixture of water, proteins, salt, carbohy-
fied according to the main stabilizing drates, and many fibrous particles (Girad
treatment used in the processing. “Emulsified” 1990). This media is structured but neither
meat products can be either raw-cooked or homogeneous nor an isotrope. Still, some
precooked products (Heinz 2007). For meat controversy exists regarding the mechanism
products, it should be underlined that the involved in meat emulsion’s stabilization
emulsification step is always followed by a (Ruiz-Carrascal 2002). Traditionally, the
thermal treatment that aims to stabilize the most widely accepted theory viewed meat
multiphase batter and to attain the final batters as behaving like a “classic” oil-in-
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