Liha töötlemine
roasted beef semitendinosus. Journal of Food Science Rey A. I., C. J. Lopeze-Bote, J. P. Kerry, P. B. Lynch,
51(1):24–27. D. J. Buckley, and P. A. Morrissey. 2004. Modification
Martens, H., E. Stabursvik, and M. Martens. 1982. of lipid composition and oxidation in porcine muscle
Texture and colour changes in meat during cooking and muscle microsomes as affected by dietary supple-
related to thermal denaturaiton of muscle proteins. mentation of n-3 with either n-9 or n-6 fatty acids and
Journal of Texture Studies 13:291–309. α-tocopheryl acetate. Animal Feed Science and
McCrae, S. E., and P. C. Paul. 1974. Rate of heating as Technology 113:223–228.
it affects the solubiliazation of beef muscle collagen. Riccio, F., C. Mennella, and V. Fogliano. 2006. Effect
Journal of Food Science 39:18–21