Liha töötlemine
with aging; and negative compounds, such as reversibly binds oxygen, producing oxymyo-
pentanal, nonanal, and butanoic acid, increase globin (MbO2), which is bright pink or red.
with aging (Stetzer et al. 2008). Aging beef However, when exposed to O2 for an extended
can result in changes in umami taste. period, the central iron atom can lose an elec-
Glutamic acid content more than doubles tron (oxidized to Fe3+), producing metmyo-
during the first 7 days of aging (Bauer 1983). globin (MetMb), which is grey-brown.
The potential benefits of aging for selected Immediately post slaughter, the oxidized
muscles for flavor development and tender- form can be reduced by endogenous reducing
ization must be weighed against the potential systems in the meat, as long as reducing
development of off-flavors. equivalents (NADH) are available and the
annaabi.ee 
