Liha töötlemine
groups are esterified with three fatty acids. fasciculi) are surrounded by another sheath
The melting point and the iodine number of of connective tissue, the perimysium. A thin
lipid that is associated with the muscle is layer of connective tissue, the endomysium,
determined by the chain length and the degree surrounds the muscle cells themselves. The
of saturation of the fatty acids. Phospholipids endomysium lies above the muscle cell mem-
(phosphoglycerides) are another type of brane (sarcolemma) and consists of a base-
Chemistry and Biochemistry of Meat 7
ment membrane that is associated with an basis, they make up approximately 10–12%
outer layer (reticular layer) that is surrounded of the total weight of fresh skeletal muscle.
by a layer of fine collagen fibrils imbedded Therefore, they are very important in meat
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