Liha töötlemine
the actomyosin cross-bridges between the acteristics: low-salt batters produce gels that
filaments and Z-lines. In sausage meat, the are less hard and chewy, and they have poorer
sarcomere alteration depends on the interac- binding properties than gels produced with
tion of the ionic strength with the processing higher salt (Pietrasik and Li-Chan 2002).
conditions, particularly of the mincing and Excessive loss of water can lead to a mushy
mixing conditions (Ripoche et al. 2001). texture. Depending on their origin (beef,
Comminution alone enhances the meat- pork, or poultry), meat proteins show differ-
setting properties, in that the thermal stabili- ent gelation patterns and different responses
ties of myosin and actin are modified and to salt (Barbut and Mittal 1989).
protein salt-solubility is increased (Fernández- The simultaneous reduction of both salt
Martín et al. 2002)
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