Liha töötlemine
manufacture of cooked ham and shoulder
Ready-to-Cook Fresh Meats (Lücke and Troeger 2007; Müller 2007)
There is a growing market for “convenience” Process step Critical values
meat preparations, which not only include Raw material pH below 6.2; temperature
minced meat but also meats pretreated with below 7°C
spices and marinades in order to supply an Brine injection – Brine concentration adjusted
oven-ready product to both caterers and and mechanical to reach target water activity
treatment and nitrite content
private households. For quality assurance, – Temperature during brine
however, it is important to note that any injection below 12°C
annaabi.ee 
