Liha töötlemine
Texture/Tenderness
studies show that cooked intact whole-tissue
The texture of restructured whole-tissue meat samples sheared longitudinal/parallel to
steaks should simulate that of a real steak; the direction of meat fiber or masticated with
otherwise, they will be rejected by the con- the grain were more tender (lower shearforce
sumer. Some of the common terminologies values) than those sheared tranverse/perpen-
used by consumers to describe texture prob- dicular to fiber direction or masticated across
lems in restructured meats include rubbery, the grain. Purslow and his associates (Purslow
Restructured Whole-Tissue Meats 415
et al. 1987; Lewis and Purslow 1990; Savage gluten, soy protein isolates, carrageenan, and
et al. 1990) demonstrated in a series of model tenderizing enzymes in meat restructuring
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