Meat texture

Phát âm

Phiên âm: /miːt ˈtekstʃə(r)/

Từ loại: Noun

Nghĩa tiếng Việt:
Cấu trúc thịt

Nghĩa tiếng Anh:
The quality of meat is determined by a number of factors that affect palatability (tenderness, juiciness and flavour). Such factors include the degree of maturity, colour of lean, texture, and finally the degree and distribution of marbling. The determining factors for meat quality however, are multi-factorial and complex. This is because of the highly organized and complex structure of muscle tissue and the various processes the raw meat will undergo such as slaughter methods, storage time, storage temperature (freezing, chilling), salting and smoking amongst others all of which will affect the final texture.

Thuật ngữ liên quan:

• Meat
• Pale Soft Exudative (PSE meat)
• Red Firm Non-exudative (RFN meat)
• Juiciness
• Texture
• Dark Firm Dry (DFD meat)
• Taste
• Meat quality
• Tenderness
• Storage
• Maturity
• Consistency
• Flavour
• Palatability
• Iberico

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