Liha töötlemine
and flavor deficiencies. With a much more clear cut fat particles can be attained only
complicated system, the advantageous effects with frozen fat (−5–−7°C).
of curing salt could theoretically be replaced Should the temperature be higher, smear-
(Demeyer et al. 2008) by applying natural ing of fat particles will occur during chop-
(extracted) or artificial (industrially synthe- ping and stuffing, which causes drying
sized) colors in combination with antioxi- failure, leading to hygienic risk and sensoric
dants and hurdle technology (Leistner 2000) problems (Incze 1992). During chopping or
that would work with cooked items; still, its after grinding, spices, curing salt, additives,
efficiency and safety, not to mention taste, and starter culture, if used, are added.
annaabi.ee 
