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THE MAIN FACTORS AFFECTING THE PALATABILITY OF MEAT PRODUCTS FROM BEEF
Journal: Science Journal "NovaInfo" (Vol.2, No. 61)Publication Date: 2017-03-16
Authors : Dolov Mikail Magometovich; Khashegulgov Shamsutdin Beksultanovich; Shalov Muaed Alievich;
Page : 133-138
Keywords : TENDERNESS; BEEF; AROMA; TASTE; CATEGORIES OF TASTE; JUICINESS; FATNESS; CHEMICAL COMPOSITION;
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Abstract
The article examines the main factors that affect the formation of taste qualities of meat products from beef. That the quality of beef is largely determined by the ratio of its constituent tissues - muscle, adipose, connective, bone, cartilage and chemical-physical properties and their optimal ratio.
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Last modified: 2017-09-20 17:37:40