Liha töötlemine
The amount of bound water
fully characterize the role of this protein in changes very little if at all in postrigor muscle
postmortem tenderization of beef. Further (Offer and Knight 1988b).
studies that employ a combination of sen- Another fraction of water that can be
sitive detection methods (e.g., one- and found in muscles and in meat is termed
two-dimensional gels, Western blotting, entrapped (also referred to as immobilized)
immunomicroscopy) are needed to determine water (Fennema 1985). The water molecules
the role of filamin in skeletal muscle systems in this fraction may be held either by steric
and postmortem tenderization. (space) effects and/or by attraction to the
bound water. This water is held within the
structure of the muscle but is not bound per
annaabi.ee 
