Liha töötlemine
466 Chapter 26
meat pieces of varying particle sizes. They assessment included rubberiness, ease of
initially recruited over 135 people; after tele- fragmentation, degree of comminution, ten-
phone interviews, this was reduced to 35. derness, and moistness.
These were then given texture profile training Five formulations were used in this study,
following the method of Civille and with 0%, 1.75%, 3.5%, 5.25%, and 7.0%
Szczesniak (1973). This reduced the number added myosin. The assumption was that
of assessors to 15, and further training increasing myosin percentages would lead to
reduced this number to 10. The final texture increasing bind, and indeed the profile accu-
profile had five sections: visual; partial com- rately tracked this change in texture. It was
pression (placing sample pieces between the shown that on cutting, the highest concentra-
annaabi.ee 
