Liha töötlemine
major, and Rectus femoris, the Gluteus ness, juiciness), and after mastication (fibrous
medius had the highest liver off-flavor score residue, mouth coating; Bourne 1992).
(Stetzer et al. 2007). Of the Complexus, Tenderness is composed of mechanical
Serratus ventralis, Vastus lateralis, Vastus (hardness, cohesiveness, elasticity), particu-
medialis, and Longissimus dorsi, the Vastus late (grittiness and fibrousness), and chemi-
lateralis had the highest liver off-flavor score cal components (juiciness and oiliness;
and the Longissimus dorsi had the lowest Bourne 1992). Minimally, meat tenderness is
(Stetzer et al. 2006). Stetzer et al. (2008) affected by myofibrillar, connective tissue,
reported that livery off-flavor was positively and compositional components. The myofi-
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