Liha töötlemine
saturated fatty acids, cholesterol, sodium, binding and gel strength in low-salt products
and other substances that in inappropriate is well known. Phosphate usage is limited to
amounts may produce negative physiological 0.5% in countries such as the United States
effects (Cofrades et al. 2008). Numerous and Canada, and totally prohibited in
researchers are working to optimize meat Germany for meat products (Trespalacios
product composition in order to achieve a et al. 2007).
composition that is better suited to nutrient
intake goals. To achieve this, nonmeat ingre- Phospholipids
dients play a crucial role (Cofrades et al.
Surfactants are amphiphilic molecules that
2008).
have a hydrophilic head group, which has a
Only nonmeat ingredients having a role in
annaabi.ee 
