Liha töötlemine
1998). This process can also
of the fat which limits the storage life—from be significantly slowed in frozen meat if
the point of view at least of palatability—of oxygen is completely eliminated and the
the meat.” This view has been reiterated storage temperature is extremely low (i.e.,
many times since (Watts 1954; Love and under −60°C) (Pérez Chabela and Mateo-
Pearson 1971; Morrissey et al. 1998), and Oyague 2006).
as freezing technology has improved, it is
true to say that lipid oxidation remains the
Color and Appearance
obstacle to very long term storage of frozen
meat. The appearance of meat at its point of sale is
The reaction of oxygen with fat is an auto- the most important quality attribute govern-
catalytic process (Enser 1974). Once the ing its purchase. Changes in color of the
annaabi.ee 
