Liha töötlemine
using muscle strips from the fore- and hind- Intact whole muscles and primal or sub-pri-
quarter of beef (Farouk 2000, 2001a), lamb mal cuts from beef, veal, lamb/mutton,
(Farouk 2002), and venison (2001b) that venison, pork, and chevon can be restruc-
were rated by consumers as similar in their tured into whole-tissue products. Whole ten-
eating quality to intact strip loin steaks from derloins from lamb/mutton, entire boneless
the same carcasses from which the restruc- lamb shoulder, and tunnel-boned or whole
Figure 23.2. A photograph of venison products. Intact tenderloin steaks (A); intact strip loin steaks (B); and
whole-tissue restructured steaks from Denver leg muscles (C).
Restructured Whole-Tissue Meats 403
boneless lamb legs (Fig. 23.1; Farouk et al. glutamyltransferase, EC 2.3.2
annaabi.ee 
