"nitude" - 1 õppematerjal

Liha töötlemine

Dryness is associated with a decrease limits: 3.33 to 3.95 cm h−1. They found that in the other palatability attributes, especially “slow freezing” up to 0.39 cm h−1 resulted in with lack of flavor and increased toughness decreased solubility of myofibrillar proteins; (Pearson 1994). However, moisture losses increase in weight loss during freezing, during cooking are typically an order of mag- thawing, and cooking; lower water-binding nitude higher than most drip losses during capacity; and tougher cooked meat. “Very refrigeration. Consequently, small differ- quickly frozen” meat (>4.9 cm h−1) had a ences in drip loss will have little effect on somewhat lower solubility of myofibrillar eating quality. proteins, lower water-binding capacity, and somewhat tougher and drier meat. The Odor and Flavor samples were thawed after storage times of 2