Liha töötlemine
Factors influencing the variation in tenderness of
Fleischwirtschaft 86(11):101–107. seven major beef muscles from three Angus and
Scopes, R. K. 1964. The influence of post-mortem con- Brahman breed crosses. Meat Science 73:475–483.
ditions on the solubilities of muscle proteins. Swigert, K., F. McKeith, T. Carr, S. Brewer, and M.
Biochemistry Journal 91:201–204. Culbertson. 2004. Effects of dietary vitamin D3,
Siegel, D. G., and G. Schmidt. 1979. Ionic, pH, and vitamin E, and magnesium supplementation on pork
temperature effects on the binding ability of myosin. quality. Meat Science 67(1):81–86.
Journal of Food Science 44:1686–1691. Thomas, M.L., A. H., Jr. Brown, and D. W. Kellogg.
Shahidi, F. 1994. Flavor of meat and meat products—An 2008
annaabi.ee 
