"hoogenkamp" - 1 õppematerjal

Liha töötlemine

cooking and/or heating of the product. (Guenther 1989), and the color and other Undesirable flavors and odors can also arise visual attributes of the meat should be as due the ingredients and additives used in uniform as possible. To achieve this, the restructuring. The use of whey protein, wheat meat fibers/fiber bundles should be aligned 416 Chapter 23 so that the fibers are perpendicular to the cut et al. 1997; Vote et al. 2000; Hoogenkamp steak surface. This is very important, as the 2003; Robbins et al. 2003). Vote et al. (2000) aim of the restructuring is to produce restruc- injected intact U.S. choice and select strip tured steaks that imitate steaks from the more loins with up to 15% solution containing expensive cuts, such as the cuberoll, strip- phosphate, lactate, and chlorides, and then loin, or tenderloin, especially when the con- subjected the steaks to sensory evaluation