Liha töötlemine
occurs during the first 3 days of aging, yet the rate of free calcium increase paralleled
the largest changes (∼65%) in postmortem the respective tenderizing rates for different
tenderization occur during the first 3 days species in the order of chicken (fastest),
postmortem (Wheeler and Koohmaraie 1994; rabbit, pork, and beef (slowest) muscles
Taylor et al. 1995). Although much less (Yamanoue et al. 1994; Ji and Takahashi
investigated, some mechanisms not related to 2006). A prevalent argument that proteolysis
proteolysis appear to contribute to postmor- could not be a factor is that meat during aging
tem tenderization. is under nonphysiological conditions, so the
activity levels of the highly pH and tempera-
annaabi.ee 
