Liha töötlemine
Gludeus medius, Rectus femoris, Vastus lat- and ammonia flavors in beef (Larick et al.
eralic, Vastus medialis, Psoas major, and 1989). Several muscles (Triceps brachii,
Longissimus dorsi. Vastus lateralis, and Vastus intermedius)
with livery off-flavor have more heptanol,
hexanal, hexanol, B-pinene, 1-octene-3-ol,
Off-Flavors
and nonanal.
Muscle tissue also contains compounds that Because of their effects on desirable and
contribute to off-flavors in the finished undesirable flavor components, diet, animal
product as a result of genetics, sex of the sex, age at slaughter, genetics, and muscle
animal, heme content of the muscle tissue, must be considered when meat tissues are to
and diet
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