Liha töötlemine
aw is reduced to 0.96–0.97. For some micro-
swelling
organisms, this aw is already too low for
growth. In raw meat products with higher salt Figure 6.4. Diffusion and immobilization of water
concentrations like salami or raw ham, aw surrounded salt ions into myofibrillar structures. The
width of myofibers increases through swelling.
falls < 0.93. Bacteria do not grow any longer;
only molds can cope with such low aw values
(Lawrie 1998). is separated from the rest of the myofibers
(Fig. 6.5, B to C). As these protein units
become independent of the others in the salt
Physical Action of Salt at Ambient
annaabi.ee 
