Liha töötlemine
The (1965) observed that the evolution of meat
length of storage will depend largely on the flavors happens as temperatures exceeding
care taken to prevent recontamination and 70°C are reached and the oxidation of sulf-
minimize conditions favorable to growth of hydryl groups to disulfide groups occurs.
organisms still present in the meat. Different Although the aroma of cooked meat has a
pathogens can be a problem. Listeria mono- characteristic sulfury note, there appears to
cytogenes is the current focus of much be a number of other components that make
research on ready-to-eat meat products. The important contributions to the odor (Table
bacteria are not greatly heat resistant but like 8.2). Taste becomes relatively less important
cold temperatures. If a ready-to-eat product as the aroma develops during cooking, but
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