Liha töötlemine
the palatability of meat products. Although internal temperature. However, as the inter-
some people like to eat raw meat, most prefer nal temperature increases, mealiness scores
the flavor and aroma of cooked meat. Cooking have also been reported to increase (Bertola
intensifies the flavor of meat and changes et al. 1994). Bertola et al. (1994) observed an
the “blood-like” or “serumy” taste of fresh interesting phenomenon; at an intermediate
meat to pronounced cooked flavor and range of temperatures 66–68°C, hardness
aroma. decreased very quickly, reached a minimum
Aromatic compounds become a bigger value, and then increased until maximum
contributor to the palatability of meat after value was reached above 80°C. Bertola et al.
annaabi.ee 
