Liha töötlemine
Inhibition of pathogen and contaminants
Texture development
Acceleration of color formation and drying
Proteolytic (aminopeptidasic Flavor development (nonvolatile taste
and peptidasic) activity compounds)
Antimicrobial (bacteriocins) Inhibition of pathogen and contaminants
activity Shelf-life extension
Antioxidant activity (catalase Protection of color
production)
CNC Nitrate-reductase activity Formation of cured-red typical color
annaabi.ee 
