Liha töötlemine
ence of plasticizing agents such as ATP and that pH decreases more rapidly in meat from
enzymes (ATPase). some breeds, because of the fiber-type distri-
In pre-rigor meat, Mg-ATP= serves to bution in the muscle tissue, than it does in
prevent cross-linking between the contractile meat from other breeds. Brewer et al. (2002)
proteins, actin and myosin (Fig. 2.1). This reported that carcasses from Duroc and Large
maintains the interfilamental space such that White pigs experienced postmortem purge
water can move in (Siegel and Schmidt losses of 5–6%, while those from Pietrain,
Technological Quality of Meat for Processing 31
Figure 2.1. Effect of excess hydrogen ion (pH decrease) on water located in muscle tissue.
Duroc/Landrace, and Duroc/Hampshire drip loss, poor WHC, and pale color of pale,
experienced purge losses of 12–13%
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