Liha töötlemine
of antioxidants in meat may have merit in (Klebl et al. 1998). One indirect effect of
improving tenderness in future studies. In NO is S-nitrosylation. In most cases, S-
fact, low levels of oxidation may be the cause nitrosylation events involve amines and
of some heretofore-unexplained variations in thiols. Nitric oxide can interact with cyste-
proteolysis and tenderness that have been ines to form nitrosothiols that can alter the
observed in meat. activity of the protein. Because of this, it
has been suggested that S-nitrosylation may
function as a post-translational modification
Nitric Oxide and S-Nitrosylation
much like phosphorylation (Jaffrey et al.
Nitric oxide (NO) is often used as a general 2001)
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