Liha töötlemine
casses (Heinz 2007). Mechanically deboned the fatty acid composition (Lebret et al.
poultry meat (MDPM) is frequently used in 1996). Fat tissues are less firm when they
the formulation of comminuted meat prod- contain few lipids and a lot of water. When
ucts due to its fine consistency and relatively fat tissues contain a lot of connective tissue,
low cost (Harding Thomsen 1988; Mielnik et they are relatively soft at ambient tempera-
al. 2002; Daros et al. 2005; Sariçoban et al. ture, but when temperature increases, the
2008). Proteins from mechanically deboned connective tissue contracts and gels, trapping
chicken meat show high gelling properties lipids in a network that prevents lipid flow
compared with egg white and beef plasma (Lebret et al. 1996). At a given temperature,
(Selmane et al. 2008)
annaabi.ee 
