Liha töötlemine
Cell Death and Differentiation
dative processes on myofibrillar proteins from beef 5:1028–1033.
during maturation and by different model oxidation Prates, J. A. M. 2002. Factors and mechanisms respon-
systems. Journal of Agricultural Food Chemistry sible for meat ageing. Revue de Medecine Veterinaire
45:2481–2487. 153:499–506.
Morzel, M., C. Chambon, M. Hamelin, V. Santé- Pulford, D. J., P. Dobbie, S. F. Vazquez, E. Fraser-
Lhoutellier, T. Sayd, and G. Monin. 2004. Proteome Smith, D. F. Frost, and C. A. Morris. 2009. Variation
changes during pork meat ageing following use of two in bull beef quality due to ultimate muscle pH is cor-
different pre-slaughter handling procedures. Meat related to endopeptidase and small heat shock protein
Science 67:689–696. levels. Meat Science 83:1–9.
Morzel, M., C. Terlouw, C
annaabi.ee 
