Liha töötlemine
Due to the decrease of electrostatic
emulsifying properties of myosin are believed repulsion, the protein network tightens, and
to be the result of the concentration of hydro- WHC drastically decreases. Moreover, it was
phobic residues in the head region, the hydro- found that emulsion stability increases at
philic groups in the tail region, and the high high pH, particularly for myosin (Denoyer
length-to-diameter ratio promoting protein- 1978). HLB (Hydrophile Lipophile Balance)
protein interaction and molecular flexibility meat protein values increase with muscle pH:
at the interface (Xiong 1997). Meat func- HLB equals 14.5 for proteins in the prerigor
tional properties depend on the type of meat state, whereas HLB equals 13 to 13.5 for
muscle, species, and pH. Binding properties proteins in the postrigor state (Girard 1990).
decrease with the decreasing skeletal muscle An alternative method to keep a high
annaabi.ee 
