"corino" - 1 õppematerjal

Liha töötlemine

Increased levels of oil or oilseed seeds some influence on peelability, proper cooking in the diet can also increase the levels of α- without excess weight loss and wrinkling are tocopherol found in the meat (Leskanich et important in imparting good peelability. The al. 1997). Increased levels of α-tocopherol or cooking process must be carefully controlled Vitamin E fed to pigs can result in lower to make the product readily peelable and of TBARS (Corino et al. 1999; Hasty et al., good appearance. 2002)) and thus less oxidation of the lipids (Corino et al. 1999). Warmed-over flavor (WOF) occurs in Lipids uncured products after they are cooked. The changes that occur during cooking also Nitrites in cured products function as a potent affect lipids