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The water - binding capac- chase of raw materials, and incoming goods’ ity of the meat should be sufficiently high for checks are specified by various standards, the manufacture of cooked sausages, and such as the International Food Standard (IFS; sufficiently low for the manufacture of raw see Table 31.1). The quality of meat products cured/salted meats and fermented sausages.
The water - surrounded ions of a salt brine 6.6) by cytoskeletal proteins, Z-line proteins, added to meat diffuse into the muscle cells, and the forces between the filaments such as or when added into a batter with disrupted the actomyosin complex, only a part of the myofibers, they may penetrate between the proteins becomes dissolved.
The water - holding caseinate, soy proteins, potato flour, or car- capacity of the hams used as raw material is rageenan, to act as thickeners and to improve essential in order to minimize the cooking water retention.
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