Liha töötlemine
as well as smoke application. Other options
Meat with normal pH will appear redder at that are used for cooking of processed meat
lower final internal temperatures than at products are steam jacketed kettles and water
higher internal temperatures. Lyon et al. baths. Products cooked in this equipment are
(1986) reported as final internal temperature submerged in the heated water to cook and
Figure 8.1. View of a smokehouse.
176 Chapter 8
are usually vacuum packaged prior to other methods of cookery. Radio frequency
cooking. heating is another rapid cooking alternative
The rate of heat penetration depends on that is regarded as a volumetric form of
the type of cookery used (Seideman and heating in which heat is generated within the
Durland 1984). For example steam cookery product, which reduces cooking times and
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