Liha töötlemine
acid, and 30% more hexanoic acid than the phosphatidylethanolamine increase livery
Gludeus medius, Rectus femoris, Vastus lat- and ammonia flavors in beef (Larick et al.
eralic, Vastus medialis, Psoas major, and 1989). Several muscles (Triceps brachii,
Longissimus dorsi. Vastus lateralis, and Vastus intermedius)
with livery off-flavor have more heptanol,
hexanal, hexanol, B-pinene, 1-octene-3-ol,
Off-Flavors
and nonanal.
Muscle tissue also contains compounds that Because of their effects on desirable and
contribute to off-flavors in the finished undesirable flavor components, diet, animal
product as a result of genetics, sex of the sex, age at slaughter, genetics, and muscle
annaabi.ee 
