Liha töötlemine
in bundles. However, collagen is not distrib- meat from different breeds of cattle (Sato et
uted uniformly among muscle groups. al. 1995; Insausti et al. 2005). Beef from
Generally, the collagen content parallels the Friesian cattle has a stronger fatty flavor
level of physical activity of the particular and aftertaste, and a different volatile profile
muscle. Increasing intermolecular cross-link- than that from Pirenaica cattle (Gorraiz et al.
ing among collagen molecules decreases 2002). Enzymes, such as μ- and m-calpain,
their extensibility and their solubility (Forrest known primarily for textural changes, can
et al. 1975). Those muscles that are used influence flavor by producing peptides that
extensively have higher amounts of collagen make significant flavor contributions. Meat
and are generally tougher. from Bos taurus and Bos indicus cattle inher-
annaabi.ee 
