Liha töötlemine
influence. content of raw meats.
222 Chapter 11
also shows that the water content of raw meat The saturated solution of NaCl contains
must be decreased to 40% to get an aw of 26.5% NaCl (aw = 0.75). The NaCl content is
0.90. much lower in meat products; NaCl does not
The meat loses 60% of its original mass separate in solid form (Krispien et al. 1979).
during this process. This loss and the amount Other meat components (phosphates, amino
of used energy is too high. In addition, the acids) can be crystalized by strong drying
product has a skin-like texture; the product (Zukál 1959).
can become edible only by a complicated The fat-free part of raw meat must contain
swelling process. 6.6% NaCl to reach aw = 0.95. Such product
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