Liha töötlemine
usually regarded as complete when the center the respective systems. Of these factors,
of the block has reached 0°C, the minimum thawing time is the principal criterion that
temperature at which the meat can be filleted governs selection of the system. Appearance,
or cut by hand. Lower temperatures (e.g., −5 bacteriological condition, and weight loss are
to −2°C) are acceptable for meat that is des- important if the material is to be sold in the
tined for mechanical chopping, but such meat thawed condition but are less so if the meat
is “tempered” rather than thawed. The two is for processing.
processes should not be confused because The design of any thawing system requires
tempering only constitutes the initial phase knowledge of the particular environmental or
of a complete thawing process. In practice, process conditions necessary to achieve a
annaabi.ee 
