Liha töötlemine
68°C Swelling of the A-band, connective tissue coagulated
73°C Sarcomeres contraction and breakage at Z-line,
Coagualtion of sarcolemma, increased loss of
sarcomeric structure
Bendall and Restall, 1983 40–90°C Decreased myofiber diameter
Martens et al., 1982 53–63°C Denaturation of collagen, breaking up of fibrous
structure
Welke et al., 1986 Increased epimysial connective tissue with cooking
Thermal Processing 179
est between 40°C and 60°C, with the proteins cluded that the change in volume was mostly
annaabi.ee 
