Liha töötlemine
overall liking for these products was not particle size and binding systems.
changed significantly. On eating, it was An essential requirement is the develop-
shown that flavor and texture had a major ment of a sensory analysis procedure that can
impact on perceived quality. Consumers did provide the tools to evaluate the properties of
not completely assign their expectation restructured steaks. Berry and Civille (1986)
against actual product quality, and therefore produced a very detailed procedure to evalu-
it is likely that in a normal retail situation, ate the texture of steaks that were made from
466 Chapter 26
meat pieces of varying particle sizes. They assessment included rubberiness, ease of
initially recruited over 135 people; after tele- fragmentation, degree of comminution, ten-
phone interviews, this was reduced to 35. derness, and moistness.
annaabi.ee 
