Liha töötlemine
product as a result of genetics, sex of the sex, age at slaughter, genetics, and muscle
animal, heme content of the muscle tissue, must be considered when meat tissues are to
and diet. Livery flavor is an objectionable, be used for specific products (fresh, whole
off-flavor in beef that increases as iron cuts vs. cured, smoked products).
content increases (Campo et al. 1999; Calkins
and Cuppett 2006; Yancey et al. 2006).
Factors Affecting
Sulfur-containing compounds (thiols, sul-
Tenderness/Texture
fides, thiazoles, sulfur-substituted furans) can
interact with carbonyl compounds to produce In general, consumers rate tenderness as the
a livery flavor (Werkhoff et al. 1993). major factor that determines the eating
annaabi.ee 
