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"werkhoff" - 1 õppematerjal

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content increases (Campo et al. 1999; Calkins and Cuppett 2006; Yancey et al. 2006). Factors Affecting Sulfur-containing compounds (thiols, sul- TendernessTexture fides, thiazoles, sulfur-substituted furans) can interact with carbonyl compounds to produce In general, consumers rate tenderness as the a livery flavor (Werkhoff et al. 1993). major factor that determines the eating Muscles often exhibiting liver-like flavor, quality of meat (Brewer and Novakofski such as the Psoas major (loin) and Gluteus 2008). Tenderness embodies all the mouth medius (round), have higher levels of heme feel characteristics perceived kinesthetically: iron andor myoglobin (Yancey et al. 2006). those perceived prior to mastication (particle...

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