Liha töötlemine
“standard” heat processing and on comminuted meat products
eventually smoking. (Mittal and Barbut 1994; Jiménez
— expressed as % of initial sample Colmenero et al. 2005).
weight
Processing yield calculated after heat processing and Paneras et al. 1996
cold storage, according to the same
way as cooking loss
Jelly and fat separation — Determined after batter samples It is often measured according the
were heated (35 min, core procedure described by Bloukas and
temperature about 90°C), cooled Honikel 1992; Lurueña-Martínez
annaabi.ee 
