Lihaveise jaotustükid Koosta allpool kirjeldatud veiseliha jaotustükkide kohta loetelu roogadest, mida saab nendest valmistada. Ühte rooga saab valmistada ka mitmest erinevast jaotustükist. Mõtle ka selle peale, kuidas neid valmistatakse. Veiseliha jaotustükid: veise välisfilee striploin veise sisefilee tenderloin Veise abatükk shoulder clod Veise pähkeltükk thick flanck Veise välistükk silverside Veise antrekoot chuck, boneless
product. In other words, a restructured steak Pearson and Gillett (1999) referred to meat from cheaper muscles in the fore- or hind- products manufactured using muscles that quarter of a carcass should, when served to a were ground, chopped, emulsified, sliced, or consumer, look and eat like steaks from the flaked as restructured meats, and products more expensive middle cuts, such as the rib- manufactured from intact muscles or sections eye roll, striploin, or tenderloin (Farouk et al. of muscles as sectioned-and-formed meat 2005c). The fundamentals of restructuring products. In this chapter, the term restruc- whole-tissue meats are now well understood; tured whole-tissue meat is used to define however, the technology for automating restructured products manufactured from some of the processes involved in the manu- whole boneless cuts and comprising a number
annaabi.ee 
