"nonreab" - 1 õppematerjal

Liha töötlemine

sumers were found to be more critical of the tablish equilibrium with the muscle proteins tenderness of beef steaks cooked in the home and salts. Obviously, if the muscle proteins than those cooked in restaurants (Miller et al. have been denatured, they will reabsorb less 1995). The Warner-Bratzler force transition water. Since the fibers have been squeezed level for acceptable steak tenderness was and distorted by ice formation, this nonreab- between 4.6 and 5.0 kg in the home and sorbed water will lie in wider channels within between 4.3 and 5.2 kg in restaurants. the meat structure, thus increasing the poten- tial drip. If cell walls have also been damaged by freezing, even less water will be reab- Drip Production sorbed and will exude as drip.