Liha töötlemine
, P. Dobbie, S. F. Vazquez, E. Fraser-
Lhoutellier, T. Sayd, and G. Monin. 2004. Proteome Smith, D. F. Frost, and C. A. Morris. 2009. Variation
changes during pork meat ageing following use of two in bull beef quality due to ultimate muscle pH is cor-
different pre-slaughter handling procedures. Meat related to endopeptidase and small heat shock protein
Science 67:689–696. levels. Meat Science 83:1–9.
Morzel, M., C. Terlouw, C. Chambon, D. Micol, and B. Pulford, D. J., S. Fraga Vazquez, D. F. Frost, E. Fraser-
Picard. 2008. Muscle proteome and meat eating quali- Smith, P. Dobbie, and K. Rosenvold. 2008. The intra-
ties of Longissimus thoracis of “Blonde d’Aquitaine” cellular distribution of small heat shock proteins in
young bulls: A central role of HSP27 isoforms. Meat post-mortem beef is determined by ultimate pH. Meat
Science 78:297–304
annaabi.ee 
