koagulatsioon - kolloidosakeste liitumine, hüübimine, kalgendumine keemilise või füüsikalise mõjutamise tagajärjel, nt vere koaguleerumine kuumutamise tulemusena
The product must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product which may not show any traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part.
