"loucks" - 1 õppematerjal

Liha töötlemine

products like hamburger patties or fresh the product during cooking helps improve pork sausage patties. Cooking has a lesser juiciness (Ritchey and Hostetler 1965) but effect on whole-muscle products, but it still also helps with the profitability of producing happens. The change in dimension is caused cooked, further processed products. Cooking by moisture loss and changes at the myofi- temperature (Loucks et al. 1984; Shin et al. brillar level. Boles and Shand (2008) reported 1992), cooking rate (Hearne et al. 1978; dimensional changes of stir-fry slices were Boles and Swan 2002a), and final internal affected by both meat cut used and slice temperature (Ritchey and Hostetler 1965; thickness. The greatest dimensional changes Laakkonen et al. 1970; Beilken et al. 1986; (esp. shrinkage of length and width) were Fjelkner-Modig 1986) all affect cook yields.