Liha töötlemine
constitute the sarcoplasmatic fraction. There 2007).
are around fifty sarcoplasmatic proteins,
which represent 30% to 35% of the total
Influence of Processing Treatment
muscle proteins. They have very weak
binding properties, but they participate to sta- High pH or the addition of NaCl or polyphos-
bilize the emulsion by lowering the interfa- phates prerigor decrease the actine-myosine
cial tension between aqueous phase and lipid interaction and thus increase the swelling
(Calderon 1984). Among them, myoglobin is capacity. Prerigor meat is known to have
the most abundant. Proteins that are soluble higher water-holding capacity (WHC) and
in more concentrated salt solutions constitute better fat emulsifying properties than
the myofibrillar fraction. They play the most postrigor meat; it is thus better suited to make
annaabi.ee 
