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 9.1, are also tyl. On the other hand, addition of sugars, likely to be sporadically present
annaabi.ee 
