Liha töötlemine
The results showed that dry-
anisms consist of thiol oxidation and aro- cured ham and dry-cured sausages had the
matic hydroxylation (Morzel et al. 2006). highest amount of GGS, followed by liver
Sulfur amino acids of proteins are those more pâté and cooked sausages. Ground meat had
susceptible to oxidation by peroxide reagents, the lowest GGS levels (Armenteros et al.
like hydrogen peroxide. Consequently, 2009).
cystine is oxidized only partly to cysteic acid,
while methionine is oxidized to methionine
Veterinary Drugs and Growth
sulfoxide and methionine sulfone in small
Promoters Residues
amounts (Slump and Schreuder 1973).
Sulfinic and cysteic acids can also be pro- Veterinary pharmaceutical drugs have been
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