Liha töötlemine
protein in mammals, and connective tissues beef flavor. Nitrogen- and sulfur-compounds,
are composed mainly of collagen. It occurs free amino acids, alcohols, aldehydes, and
in muscle tissue, binding the fibers together ketones in the flavor volatiles differ in the
in bundles. However, collagen is not distrib- meat from different breeds of cattle (Sato et
uted uniformly among muscle groups. al. 1995; Insausti et al. 2005). Beef from
Generally, the collagen content parallels the Friesian cattle has a stronger fatty flavor
level of physical activity of the particular and aftertaste, and a different volatile profile
muscle. Increasing intermolecular cross-link- than that from Pirenaica cattle (Gorraiz et al.
ing among collagen molecules decreases 2002). Enzymes, such as μ- and m-calpain,
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