Liha töötlemine
The myofi-
correlated with pentanal, hexanal, 3-hydroxy- brillar component can be affected by cold
2-butanone, and hexanoic acid. shortening and proteolytic degradation; the
36 Chapter 2
connective tissue component can be affected animals and among muscles within an animal;
by animal age, degree of activity, mechanical this may relate to initial tenderness
tenderization, and composition (Pearson and (Novakofski and Brewer 2006; Stolowski et
Young 1989). Muscle foods have an inherent al. 2006). A major factor in this variation is
set of textural characteristics associated with high growth rate that requires a high plane of
them by the nature of the raw material. These nutrition. During growth, rapid protein turn-
include fibers, fluid/fat exudation, and con- over increases proteolytic activity, which
nective tissue. Textural parameters of interest contributes to the aging process (Zgur et al.
annaabi.ee 
