Liha töötlemine
The potential benefits of aging for selected Immediately post slaughter, the oxidized
muscles for flavor development and tender- form can be reduced by endogenous reducing
ization must be weighed against the potential systems in the meat, as long as reducing
development of off-flavors. equivalents (NADH) are available and the
globin fraction is in its native state (undena-
tured). Over time, these reducing equivalents
Color
are depleted and the pigment is irreversibly
Color and appearance of fresh meat are major oxidized. Oxidation also occurs rapidly if the
factors in consumer purchase decisions globin moiety is denatured by rapidly declin-
annaabi.ee 
