Liha töötlemine
Diffusion and Interactions
their interactions with the meat proteins. A
The components deposited on the product significant decrease in the contents of smoke
and dissolved in the humid surface film grad- carbonyl compounds caused by reactions
ually diffuse into the deeper tissues due to the with gelatine was shown by Ziemba (1969).
concentration gradient. The rate of diffusion High loss of available lysine in sausage
is controlled by the properties of meat and of casings due to smoking was found by Ruiter
236 Chapter 12
(1979). In laboratory experiments, the smoke sheet to smoke in the high-voltage field of an
phenols have been shown to reduce signifi- electrostatic apparatus; in two or three
annaabi.ee 
