Liha töötlemine
ment in meat tenderness has been adhered to the muscle (Taylor et al. 1995; Robson et al.
for a very long time, and aging still remains 1997). As these proteins degrade, muscle
an important method used for producing ultrastructure changes as: (1) breaks at the
tender meat. The first scientific reports junction of the I-band and Z-disk occur, (2)
looking at postmortem tenderization of meat Z- to Z-line attachments are disrupted by the
were those of Bouley (1874) and Lehman degradation of intermediate filaments, and
(1907), who reported that there was an (3) Z- and M-line attachments to the sarco-
increase in meat tenderness during extended lemma are disrupted. Ultimately, the ultra-
postmortem storage. Hoagland et al. (1917) structural changes that occur within muscle
provided indication of protein breakdown by during aging are thought to be the result of
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