Liha töötlemine
are thought to remain active in postmortem
Cathepsin L acts on myosin, actin, α-actinin,
muscle and influence meat-quality develop-
troponin-T, and troponin-I. Both an endo-
ment. In particular, the cathepsin, calpain,
and exopeptidase, cathepsin H is reported to
and proteasome enzyme systems have been
act on myosin (Allen and Goll 2003).
extensively studied to determine their roles
Although cathepsins probably do not account
in the proteolysis associated with the aging
for the bulk of postmortem proteolysis during
tenderization of meat.
annaabi.ee 
