"vacuumed" - 1 õppematerjal

Liha töötlemine

The product should be rapidly frozen to and functionality of the protein at the junc- ≤–18°C and held at that temperature during ture prior to heating. Purslow and his associ- storage and distribution (Booren and Mandigo ates (Purslow et al. 1987; Lewis and Purslow 1987). 1990; Savage et al. 1990) demonstrated in a Cooked portioned restructured meats can series of model studies that the binding of be packed in overwrapped trays or vacuumed pieces in heated restructured meat was and/or gas-flushed in form/fill/sealed affected by the muscle fiber alignment with pouches, blisters, shrink packs, and skin respect to the adhesive junction and the size packs; their frozen counterparts, including of the meat pieces. The authors observed that steaks, strips, or cubes, can be packaged in the tensile adhesive strength of restructured bags, pouches, trays, overwraps, and PE-