"reverte" - 1 õppematerjal

Liha töötlemine

hot-set restructuring will improve tenderness 2008); grape seed extract and pine bark and juiciness of the final product. The injec- extract (Ahn et al. 2002); and Chinese five- tion of beef with up to 20% marinade (mostly spice ingredients composed of cinnamon, a solution of salt and phosphates) to enhance cloves, fennel, pepper, and star anize tenderness and palatability is becoming a (Dwivedi et al. 2006). Reverte et al. (2003) common practice in many countries (Maca and more recently Stika et al. (2008) added  Restructured Whole-Tissue Meats 417 propyl gallate and a beef flavoring in the for- pieces. Research into technologies that can mulation of restructured beef steaks from slice chilled, raw, restructured meats should forage- and grain-fed cattle and matured be undertaken. Success in this regard will