Liha töötlemine
meat and lower meat tenderization. HSP27 microenvironment of the muscle cells during
content in fresh beef muscle and levels of the conversion of muscle to meat. In addition
HSP27 fragments in 14-day aged beef were to a decline in pH and an increase in ionic
found to explain up to 91% of the variation strength, there is a rise in the formation of
in sensory tenderness scores (Morzel et al. reactive oxygen species and an increase in
2008). In pre-rigor beef, HSP20 and alpha protein oxidation within postmortem muscle
β-crystallin levels peak at 0.5 and 3 hours (Martinaud et al. 1997; Harris et al. 2001;
postmortem and then decline until 22 hours Rowe et al. 2004a, b). Using vitamin E sup-
postmortem (Pulford et al. 2008). HSP plementation and irradiation to generate a
annaabi.ee 
