Liha töötlemine
failures as well as other alterations such as droplets or fat globules (the disperse or inter-
blowing. If cooling after heating is insuffi- nal phase) dispersed into another (the con-
cient, thermophiles can grow. As a general tinuous phase); the droplet or fat globule
rule, canned meat products are cooled down diameter in a true emulsion is between 0.1
to 35°C. At this temperature, the can’s outer and 100 μm (McClemens 1999). Meat emul-
surface cools rapidly (Guerrero Legarreta sions, however, also contain in the disperse
2001). phase muscle fibers, small connective tissue
Cans must be stored in small blocks fractions and carbohydrates, and the fat
in well-ventilated areas to allow them to droplet diameter of the disperse phase is
reach room temperature at a fast rate. larger than 100 μm; therefore, meat emul-
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