Liha töötlemine
processed material (Totosaus and Pérez- teristic of semisolid foods, is related to the
Chabela 2005). Figure 19.2 depicts the material yield stress, the minimum shear
general process to obtain liver pâté. In addi- stress required to initiate flow (σo); it is
tion to ensuring product microbial safety, inversely proportional to σo. Kryscio and
heating develops sensory characteristics such others (2008) developed a method to measure
as flavor and texture; the emulsion turns into spreadability of pharmaceutical topical for-
a gel, stabilizing the product, although the mulations, based on a torque exerted by a
high fat content also contributes to the desir- vane. It involves the immersion of vane
annaabi.ee 
