Liha töötlemine
affected by, among other factors, the state of and increased tenderness and cohesion
rigor development in the meat; the ionic between meat particles. Farouk and Zhang
environment and the pH of the system; the (2005) described a process of pressure-
temperature history of the meat during rigor binding beef steaks and cubes for hot-set
onset; the temperature of the mix during restructuring: in this process, semimembra-
extraction; and the age of the meat (King and nosus muscles were sliced parallel to fiber
Restructured Whole-Tissue Meats 407
length into 2 cm2 strips; a portion of the to force the pieces of meat into close contact
mixed strips was minced twice through a to enable the protein matrix on the surface of
3-mm plate to form a homogenate; the meat the meat pieces to cross-link or bind upon the
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