Liha töötlemine
4
Lamb, domestic, rib, separable lean only, trimmed to 1/4″ fat, choice, raw
Technological Quality of Meat for Processing 35
3-methylcyclopentanone (Imafidon and Sex and carcass maturity also affect off-
Spanier 1994). Methyl-branched compounds flavors. Beef from bulls has a more livery,
appear to arise from phosphoglycerides bloody flavor than that from heifers, which
(Werkoff et al. 1993; Mottram 1998). These appears to be related to higher 2-propanone
compounds are affected by diet, breed, and and ethanol contents (Gorraiz et al. 2002).
muscle. To the extent that carcass maturity affects
Muscles vary in their concentrations of iron content, it can increase metallic, rancid,
compounds important to meat flavor/odor. bloody, salty, and bitter flavor notes (Calkins
Stetzer et al
annaabi.ee 
