Liha töötlemine
are not held together sufficiently to enable frozen logs should be tempered to –2° to
the protein matrix at the bind junctures to be −3°C and hand diced using a knife. The por-
heated to the desired binding temperatures, tioned pieces can be utilized immediately
restructured individual pieces of meat in the without the need for further storage, but if
portion will fall apart due to shape distortions merchandized frozen, the raw or cooked por-
caused by the shrinkage of the meat proteins. tioned pieces can be individually quick
The bind strength at the juncture between frozen and made to free-flow before packag-
meat pieces depends on the nature, amount, ing. The product should be rapidly frozen to
and functionality of the protein at the junc- ≤–18°C and held at that temperature during
ture prior to heating
annaabi.ee 
