Liha töötlemine
interact with carbonyl compounds to produce In general, consumers rate tenderness as the
a livery flavor (Werkhoff et al. 1993). major factor that determines the eating
Muscles often exhibiting liver-like flavor, quality of meat (Brewer and Novakofski
such as the Psoas major (loin) and Gluteus 2008). Tenderness embodies all the mouth
medius (round), have higher levels of heme feel characteristics perceived kinesthetically:
iron and/or myoglobin (Yancey et al. 2006). those perceived prior to mastication (particle
Compared with beef Infraspinatus, Psoas size, oiliness), during mastication (tender-
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
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