Liha töötlemine
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the least preferred raw steak with mixed fiber spongy, soft, mushy, crumbly, chewy, loose,
alignment include “too patchy,” “looks like and aerated (Mikkelsen and Esguerra 1996;
a mosaic,” “mottled appearance and chunky Flores et al. 2007).
looking,” “looks like a jigsaw,” and “more According to Berry (1987), texture prob-
obviously processed/processed looking.” lems of restructured meats may be related to
The panelist ranking of the visual accept- excessive or insufficient bind, lack of unifor-
ability of the restructured steaks changed on mity of texture, excessive connective tissue,
cooking. In cooked steaks, those with fibers distortion of cooked product, excessive crust
running parallel to the cut surface of the steak formation, layering, and/or formation of
were ranked lowest compared with the per- pockets inside the product during cooking.
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