Liha töötlemine
, and E. Bendixen. 2001. Proteome analysis
285. applied to meat science: characterizing post mortem
Kanawa, R., J. R. Ji, and K. Takahashi. 2002. Inactivity changes in porcine muscle. Journal of Agricultural
of μ-calpain throughout postmortem aging of meat. Food Chemistry 49:4531–4537.
Journal of Food Science 67:635–638. Lametsch, R., P. Roepstorff, and E. Bendixen. 2002.
Kemp, C. M., T. Parr, R. G. Bardsley, and P. J. Buttery. Identification of protein degradation during post-mor-
2006a. Comparison of the relative expression of tem storage of pig meat. Journal of Agricultural Food
caspase isoforms in different porcine skeletal muscles. Chemistry 50:5508–5512.
Meat Science 73:426–431. Lametsch, R., A. Karlsson, K. Rosenvold, H. J.
Kemp, C. M., R. G. Bardsley, and T. Parr
annaabi.ee 
