Liha töötlemine
It ensures the destruc-
bial associations in refrigerated raw meats
tion of pathogens and spoilage microorgan-
are nonfermenting Gram psychrotrophs such
isms and allows foods to be easily handled
as Pseudomonas, Alcaligens, Flavobacterium,
and transported. In addition, canning pro-
Shewella, and Moraxella. When the meat is
vides food for various distribution types:
cured, such as with sausages or other previ-
retail in small can sizes (250 to 500 ml) for
ously processed meats treated with nitrates,
domestic purposes; wholesale (750 ml to 1 L)
nitrites, salt, and phosphates, the dominant
annaabi.ee 
