Liha töötlemine
min max CH2
H
Beer 195 3 0.5 1.2 Haem
Pizza 57 6 0.5 8.7
Meat products 17 0 0 0
Figure 6.14. Haem/Fe-protoporphyrin (IX), cofactor
Milk products 6 0 0 0
of myo- and hemoglobin.
140 Chapter 6
if oxygen is used up, it turns brown (because venting their release on heating. By dissolv-
of the presence of metmyoglobin) or green ing and swelling the meat protein structure,
(indicating spoilage from microbial action). salt also tenderizes meat and leads to
annaabi.ee 
