Liha töötlemine
Young 1989). Muscle foods have an inherent al. 2006). A major factor in this variation is
set of textural characteristics associated with high growth rate that requires a high plane of
them by the nature of the raw material. These nutrition. During growth, rapid protein turn-
include fibers, fluid/fat exudation, and con- over increases proteolytic activity, which
nective tissue. Textural parameters of interest contributes to the aging process (Zgur et al.
are those that are affected by these raw mate- 2003). This increased proteolytic activity
rials characteristics as well as those that are enhances aging because proteolytic cathep-
affected by exogenously induced alterations sins degrade some structural proteins, allow-
(formulation, aging). ing the sarcomere to relax (Kristensen and
Tenderness of the final product depends Purslow 2001). This allows the inflow of
annaabi.ee 
