Liha töötlemine
studied in detail and has been attributed apart from contributing to the inhibition of
partly to the presence of genes involved in spoilage and pathogenic microorganisms,
the energetic catabolism of nucleosides, such favors water release through protein coagula-
as adenosine and inosine that are abundant in tion, as well as the hydrolytic action of both
meat (Chaillou et al. 2005), and partly to its cathepsin D and lysosomal acid lipase.
mode of arginine catabolism (Champomier- Addition of heterofermentative lactic acid
Verges et al. 1999; Zuriga et al. 2002; bacteria results in the production of addi-
Chaillou et al. 2005). Other species, such as tional compounds, such as acetoin and diace-
the ones mentioned in Table 9
annaabi.ee 
