Liha töötlemine
and subjected the steaks to consumer sensory and ascorbic acid (Liu and Watts 1970);
analysis, and found that the texture and 156 ppm nitrite, 0.5% tripolyphosphate, and
toughness of extra-high connective tissue 2% EDTA (Igene and Pearson 1979); extract
steaks was undesirable. Texture and tender- of eggplant tissue and yellow onion peels
ness can be improved by aligning the muscle (Younathan et al. 1980); catechol, EDTA,
fibers or fiber bundles to be perpendicular or DTPA, sodium polyphosphate, and sodium
a mixture of 50:50 perpendicular and parallel tripolyphosphate (Shahidi et al. 1986); rice
fibers relative to the face of the steak (Farouk bran oil (Kim et al. 2000); the aqueous extract
et al. 2005c). The use of enhanced meat in of rosemary, sage, and thyme (Mielnik et al.
annaabi.ee 
