Liha töötlemine
cured, smoked products).
content increases (Campo et al. 1999; Calkins
and Cuppett 2006; Yancey et al. 2006).
Factors Affecting
Sulfur-containing compounds (thiols, sul-
Tenderness/Texture
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 and/or myoglobin (Yancey et al. 2006). those perceived prior to mastication (particle
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