Liha töötlemine
233:346–357. oxide. In Nitric Oxide: Biology and Pathobiology, L.
Lonergan, S. M., E. Huff-Lonergan, B. R. Wiegand, and Ignarro (ed.), pp. 41–56. San Diego, Calif.: Academic
L. A. Kriese-Anderson. 2001. Postmortem proteolysis Press.
and tenderization of top loin steaks from brangus Morrison, E. H., M. M. Mielche, and P. P. Purslow.
cattle. Journal of Muscle Foods 12:121–136. 1998. Immunolocalisation of intermediate filament
Loo, D. T., S. B. Kanner, and A. Aruffo. 1998. Filamin proteins in porcine meat. Fibre type and muscle-spe-
binds to the cytoplasmic domain of the beta1-integrin. cific variations during conditioning. Meat Science
Journal of Biological Chemistry 273:23304. 50:91–104.
Lukoyanova, N., M. S. VanLoock, A. Orlova, V. E. Muroya, S., M. Ohnishi-Kameyama, M. Oe, I. Nakajima,
Galkin, K. Wang, and E. H. Egelman. 2002