Liha töötlemine
It may result from quantitative dif-
flavors is shown in Table 2.1. ferences of several compounds (3,5-dimethyl-
The lipids present in muscle tissue (sub- 1,2,4,trithiolane, 2,4,6-trimethylperhydro-
cutaneous fat, intramuscular fat, intermuscu- 1,3,5-dithiazine, mercaptothiophenes,
lar fat, intramyocellular lipid, and structural mercaptofurans; Shahidi et al. 1994). A beef-
phospholipids) at slaughter serve as a source like aroma compound, 12-methyltridecanal,
of many of these flavor constituents. These is an important contributor to species flavor
lipids are composed of fatty acids that may (Mottram et al. 1982). It occurs in much
be saturated, unsaturated and/or methyl- smaller amounts in species other than beef.
branched (Fig. 2.2). They may be derived Other species-specific flavor compounds
directly from the diet, produced as the result include 2-methyl-3-[methyl]-furan and
Table 2.1
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