Liha töötlemine
juiciness, size of chewed pieces, gristle, particles. The 7.0% myosin gel produced
cohesiveness, uniformity of mass, webbed steaks that were more rubbery, less likely to
connective tissue, number of chews, overall fragment, less tender, and had increased
gristle impression, and overall connective moisture in all the myosin treatments com-
tissue; after swallow, including toothpack pared with the 0% treatment.
and mouthcoating. A small in-house consumer test on these
Using this profile, assessors were able to same steaks did not produce clear differences
provide data that classified meat particle size in acceptability, indicating that the market
into large, intermediate, and small sizes. Size for these products was probably segmented.
(rather than shape of chewed particles) after This question of market segmentation had
annaabi.ee 
