Liha töötlemine
The final internal temperature
proper cured color would not be reached. increased lightness, and decreased redness
Any products cooked to lower temperatures and yellowness of cooked beef roasts.
will have a less stable color. Fox et al. (1967)
reported samples cooked to 68.9°C had a
Types of Cooking
more stable pigment than those cooked to
54.4°C. Many small processors utilize smokehouses
Fresh meat color is also affected by to cook their processed products. These
cooking. The extent of denaturation of the houses can be very complicated with com-
globular portion of myoglobin affects how puter controls or more simple with manual
consistent the brown color is in cooked meat. controls. Small batch ovens (Fig. 8.1) are
Protection of the myoglobin pigment by high often used by small processors because of
annaabi.ee 
