Liha töötlemine
ties. Traditionally, the rules for making meat walnuts (Jimenez-Colmenero et al. 2005).
emulsions were based on fat choice and tem- Fatty acid profiles have also been improved
perature control. To obtain sliceable prod- by the direct addition of CLA to meat batters.
ucts, backfat is the more appropriate, even if Adding oat, rye, or wheat bran contributed to
jowl and belly fat can also be used. The end- trans-fatty acid reduction (Yilmaz 2004).
150
Table 7.2. Pig Adipose Tissues: Composition and Technological Properties
Jowl fat Belly fat Ham fat Backfat Kidney fat
Water content (%) 15–20 [5] 11–14 [3] 10 [3] 7.5 [3]
Protein content (%) 10–15 [5] 6–7 [3] 6–7 [3] 3.5 [3]
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