"inher" - 1 õppematerjal

Liha töötlemine

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- Smith et al. (2007a) reported that weight iting the CC genotype at the calpastatin at slaughter, hot carcass weight, loin muscle gene and the TT genotype at the μ-calpain area, yield grade, calpastatin enzyme activ- gene produce steaks with more intense flavor ity, and carcass quality grade were relatively (Casas et al. 2006). These genes correlate highly heritable. They found moderate heri- with increased rancid, sour, and salty flavors,