Liha töötlemine
It was
pression (placing sample pieces between the shown that on cutting, the highest concentra-
molars); first bite, including hardness, cohe- tion of added myosin did produce an increased
siveness, moisture release, and uniformity; impression of firmness. There were fewer
mastication, including sample breakdown, crumbs at the cut surface and fewer fibrous
juiciness, size of chewed pieces, gristle, particles. The 7.0% myosin gel produced
cohesiveness, uniformity of mass, webbed steaks that were more rubbery, less likely to
connective tissue, number of chews, overall fragment, less tender, and had increased
gristle impression, and overall connective moisture in all the myosin treatments com-
tissue; after swallow, including toothpack pared with the 0% treatment.
and mouthcoating
annaabi.ee 
