Liha töötlemine
ful and/or when the meat and fat of a large
• the mass and volume of product decreases
animal was too much to be eaten within a
short period of time. Unsalted or salted dried • the texture will be harder
meat also had great importance during wars • aroma compounds develop during longer
and maritime navigation. processes, mainly in nonheated products
As a consequence of the development in By means of these changes, meat products
general, meat processing (drying) began to can be manufactured, stressing and improv-
be done at a larger scale, and simple ways of ing the favorable texture of raw meat and
“conditioning” were worked out and gradu- developing products with extraordinary
ally improved. Good dried meat products attributes.
were also made before air conditioning.
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