Liha töötlemine
3. develops color
lization itself, and, like meat curing, it prob-
ably first occurred by accident when fresh 4. decreases the water content of raw meat,
meat was exposed to fire and/or heat. This especially on the surface, which in turn
theory has some support in the classic poem lowers the water activity and improves
entitled “Dissertation upon Roast Pig” by the peelability of casings on cured meats
Charles Lamb. According to Lamb’s humor- products and extends their shelf life
ous account, the ancient Chinese kept their 5. modifies the texture or tenderness of
pigs in the houses as pets, and after the acci- meat and meat products
dental burning of one house along with the 6. coagulates and denatures the meat pro-
pigs, they learned that “roast pig” was indeed teins, at the same time altering their solu-
annaabi.ee 
