Liha töötlemine
significant improvement in samples that had life, especially in fatty meats and meat prod-
been frozen and unfrozen several times was ucts, and in extreme cases, indirectly due to
found by one taste panel (Jul 1982). substantially increasing the freezing time. A
Minor temperature fluctuations in a stored number of examples have occurred where
product are generally considered unimpor- large pallet loads of warm boxed meat have
tant, especially if they are below −18°C and been frozen in storage rooms. In these cases,
are only of the magnitude of 1 to 2°C. Well- freezing times can be so great that bacterial
packed products and those that are tightly and enzymic activity results in a reduction of
annaabi.ee 
