Liha töötlemine
proteins, as can be seen in Figure 6.6. They 60% of the total water (75%) in meat
denature between 50°C (myosin) and 70°C (45%/75% = 0.6).
Figure 6.6. Electron microscope picture of myofibers in meat in their well-ordered structure.
Curing 129
e.g. amino acid compositon of myosin
hydrophilic amino acids: 66%
lipophilic or hydrophobic
amino acids: 34%
Three dimensional schematic structure of a native
protein (bold parts are lipophilic amino acid side
chains, line parts are hydrophilic side chains.The
surrounding environment is water or aqueous salt
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