Liha töötlemine
2007; 24 Drosinos et al. 2007; 25 Paramithiotis et al. 2008
189
190 Chapter 9
studied in detail and has been attributed apart from contributing to the inhibition of
partly to the presence of genes involved in spoilage and pathogenic microorganisms,
the energetic catabolism of nucleosides, such favors water release through protein coagula-
as adenosine and inosine that are abundant in tion, as well as the hydrolytic action of both
meat (Chaillou et al. 2005), and partly to its cathepsin D and lysosomal acid lipase.
mode of arginine catabolism (Champomier- Addition of heterofermentative lactic acid
Verges et al. 1999; Zuriga et al
annaabi.ee 
