Liha töötlemine
frozen) condition to maximize the yield of exposed to light and air. A major concern,
high-quality slices. The optimal conditions therefore, in both pack types is to exclude
for slicing depend on both the bacon (its tem- oxygen, which is detrimental to the stability
perature, salt content, and the amount and of the cured meat pigment. This is quite dif-
composition of the adipose tissue) and the ferent from fresh meats, where the predomi-
slicer (its design and slicing speed) (James nant pigment, oxymyoglobin, is favored by
and Bailey 1987; Brown et al. 2003). High- high oxygen concentrations.
speed photography has demonstrated the
importance of correct slicing temperature. If
Vacuum Packing
the temperature is too high, the bacon is too
soft and distorts when presented to the slicing Twenty years ago, the majority of pre-sliced
annaabi.ee 
