Liha töötlemine
compounds important to meat flavor/odor. bloody, salty, and bitter flavor notes (Calkins
Stetzer et al. (2008) reported that beef 2006). Volatile compounds impact these
Complexus contained twice the concentration flavor notes as well. Higher concentrations of
of 2,3-octanedione, nonanal, and butanoic phospholipids, phosphatidylcholine, and
acid, and 30% more hexanoic acid than the phosphatidylethanolamine increase livery
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,
annaabi.ee 
