Liha töötlemine
Previous studies indicated that
small white spots in the steaks, and poorly muscle fiber alignment in whole-tissue steaks
dispersed alginate appeared as red gel spots from different species of animals affected the
in raw chilled or thawed restructured cubes. texture of the steaks measured objectively or
subjectively (Guenther 1989; Poste et al.
1993; Otremba et al. 1999). Results of these
Texture/Tenderness
studies show that cooked intact whole-tissue
The texture of restructured whole-tissue meat samples sheared longitudinal/parallel to
steaks should simulate that of a real steak; the direction of meat fiber or masticated with
otherwise, they will be rejected by the con- the grain were more tender (lower shearforce
sumer
annaabi.ee 
