Effect of protein and lipid oxidation on meat quality. Freezing of meat: ice crystal structure versus protein denaturation in relation to water-holding capacity. Long-time low-temperature cooking of meat. Proteolytic degradation of muscle proteins in relation to meat tenderness. The wooden breast muscle disorder in chicken. Calpains and proteasome. Methods: casein zymography, myofibrillar particle size, protein carbonylation, TBARS, sarcomere length.