Liha töötlemine
1994). Numerous studies have demonstrated in sarcomere length may also impact the
that muscles with longer sarcomeres have postmortem proteolysis responsible for the
lower resistance to shearing than those aging tenderization of meat.
with shorter sarcomeres (Herring et al. 1965;
Herring et al. 1967; Hostetler et al. 1972;
Nonenzymatic Mechanisms of
Marsh and Carse 1974; Smulders et al.
Aging Tenderization
1990; Wang et al. 1994). Past data has
reported that sarcomere length does not Since there is nearly universal agreement that
impact postmortem proteolysis and that the aging reduces meat toughness in all but sar-
negative impact of short sarcomeres on ten- comere-shortened muscle, and an over-
annaabi.ee 
