Liha töötlemine
of the meat increases (Ritchey and Hostetler
Improvement in Palatability
1965; Bertola et al. 1994). The greatest dif-
Cooking is an important factor in developing ferences seen are between 74°C and 80°C
the palatability of meat products. Although internal temperature. However, as the inter-
some people like to eat raw meat, most prefer nal temperature increases, mealiness scores
the flavor and aroma of cooked meat. Cooking have also been reported to increase (Bertola
intensifies the flavor of meat and changes et al. 1994). Bertola et al. (1994) observed an
the “blood-like” or “serumy” taste of fresh interesting phenomenon; at an intermediate
meat to pronounced cooked flavor and range of temperatures 66–68°C, hardness
aroma. decreased very quickly, reached a minimum
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