Liha töötlemine
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. apart from being the decisive parameter on
the final pH, means that their residual amount
will inevitably contribute to taste develop-
annaabi.ee 
