Liha töötlemine
ments relevant to the unit operations “prepa- The following part of this chapter specifically
ration of sausage mix” and “heating.” addresses these product groups.
554 Chapter 31
Retail Cuts, Minced Meat, and Table 31.5. Examples for critical values for the
manufacture of cooked ham and shoulder
Ready-to-Cook Fresh Meats (Lücke and Troeger 2007; Müller 2007)
There is a growing market for “convenience” Process step Critical values
meat preparations, which not only include Raw material pH below 6.2; temperature
minced meat but also meats pretreated with below 7°C
spices and marinades in order to supply an Brine injection – Brine concentration adjusted
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