"sheepmeat" - 1 õppematerjal

Liha töötlemine

increased shear force with increasing internal tions could be associated with temperatures temperature, followed by a decrease in shear being evaluated. Bouton et al. (1976) reported Table 8.2. Compounds contributing to flavor and odor of cooked meat Author Compound Flavor or Odor Prescott et al., 2001 Branched chain fatty acids Barnyard, milky, sour, sheepmeat flavor Calkins and Hodgen, 2007 n-caprioc acid Goaty Cyclobutanol Roasted 2-decenal Tallow, orange 2,4-decadienal Deep fat flavor, chicken flavor