Liha töötlemine
postmortem was associated with improved
mere length have been investigated for their
tenderness, juiciness, and flavor (Bernard et
potential to account for some of the variabil-
al. 2007). In this study, the expression of
ity observed in the rate and extent of post-
DNAJA1, which encodes for a member of
mortem myofibrillar protein degradation.
the large 40 kDa heat shock protein family,
was negatively correlated to tenderness mea-
surements after 14 days of aging and alone
Effect of Oxidation on
explained 63% of the variability in sensory
Calpain-Mediated Proteolysis
assessed tenderness (Bernard et al. 2007).
annaabi.ee 
