Liha töötlemine
a decade later by Pearson and Gillett (1999). resulting in cost savings in time and space to
Some of the terminology used to describe the processor (Farouk et al. 2005b).
restructured meats includes boneless beef The disadvantages of whole-tissue restruc-
fillet (heat-and-serve restructured micro- turing relative to intact meat is that major
waveable steak), sandwich steaks, joysteak, investment is required to produce certain
ribsteak, grillsteak, sandwich meat, reformed products, processing requires a high input of
steaks, reformed roast/joints, lamb medal- both energy and labor, fiber alignment is still
lion, and meat cutlets (Pork McRibs). done manually as no equipment is available
Restructured meats are also included as to automate the process, and the final prod-
annaabi.ee 
