Liha töötlemine
It has been shown that as the
in pH of the meat. Once the pH has reached pH of porcine muscle is reduced from physi-
the isoelectric point (pI) of the major pro- ological values to 5.2–5.6 (near the isoelec-
teins, especially myosin (pI = 5.3), the net tric point of myosin), the distance between
charge of the protein is zero, meaning the the thick filaments declines an average of
numbers of positive and negative charges 2.5 nm (Diesbourg et al. 1988). This decline
on the proteins are essentially equal. These in filament spacing may force sarcoplasmic
positive and negative groups within the fluid from between the myofilaments to the
protein are attracted to each other and result extramyofibrillar space. Indeed, it has been
in a reduction in the amount of water that can hypothesized that enough fluid may be lost
be attracted and held by that protein
annaabi.ee 
