"2methyltetrahydro" - 1 õppematerjal

Liha töötlemine

2 methyl-3-[(trans-2-methyltetrahydor-3- Roasted notes, vegetable-like, thienyl)thio] furan mushroom-like, meaty odor 2-methyl-2-[(2-methyl)-3-thienyl)thio] Typical meat note, characteristic, tetrahydrothiopene roast meat odor 2-methyl-3-[(2methyltetrahydro-2-thienyl) Roasted, meaty, typical meat note thio]furan odor Table 8.3. Effect of internal temperature on tenderness of cooked meat Author Temperature Effect Bertola et al., 1994 66–68°C Hardness decreased quickly thin