Liha töötlemine
chunky product is desired. Although this type promote lipid and pigment oxidation, reduc-
of products is generally called “pâté,” the ing the final product quality. Time-
correct name is “paste” or “liver paste,” pre- temperature relationship depends on casing
ceded by the name of the animal used for its or can diameter, in addition to processing
fabrication (i.e., chicken liver pâté). The parameters. In small casings (50 mm diame-
most commonly merchandised are pork liver ter), heating must be at 70° to 74°C for 41 to
Canned Products and Pâté 347
Spices, herbs,
Liver (poultry, pork, game, etc.)
other additives
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