Liha töötlemine
superior chemical and sensory attributes have vorable meat acidity (pH).” There is general
been found in meat cryogenically frozen in a agreement on the importance of these factors,
few trials (Dobrzycki et al. 1977; Sebranek with many experts adding cooking as a fourth
et al. 1978; Sebranek 1980), but other trials equally important influence.
have not shown any appreciable advantage The texture of frozen meat will have been
(Lampitt and Moran 1933), especially during generally fixed by what happened to the meat
short-term storage (Hill and Glew 1973). As during the primary chilling of the carcass.
an example, in a study comparing frozen beef Chilling can have serious effects on the
burgers, no significant difference could be texture of meat if it is carried out too rapidly
seen in cooking losses or eating quality when the meat is still in the pre-rigor condi-
annaabi.ee 
