Liha töötlemine
2008). Proteins from mechanically deboned connective tissue contracts and gels, trapping
chicken meat show high gelling properties lipids in a network that prevents lipid flow
compared with egg white and beef plasma (Lebret et al. 1996). At a given temperature,
(Selmane et al. 2008). MDM contains about a fat containing fewer unsaturated acids will
ten times more polyunsaturated fatty acids be firmer than one containing more. Highly
(PUFAs) and also more hemoproteins than unsaturated fats have a lower melting point
HDM and is essentially more susceptible to compared with saturated fats. Animal fats are
both chemical and biochemical oxidation, principally triglycerides, but the fatty acid
which results in off-flavors and off-odors. composition of adipose tissues (and conse-
This is why MDM addition is limited, as it quently their firmness and their melting tem-
annaabi.ee 
