Liha töötlemine
the highest osmotic pressure values coin- meat quality by utilizing two-dimensional
cided with the contraction speed of muscles electrophoresis (2DE) combined with protein
(i.e., fast-twitch white muscles tenderize identification by mass spectrometry (MS).
faster than slow-twitch red muscles; Geesink Rather than just investigating a few proteins
et. al. 1992; Ouali et al. 1991, 1992). From at a time, this powerful tool allows resear-
these studies it was concluded that elevated chers to simultaneously and efficiently sepa-
osmotic pressure, in addition to proteolytic rate a wide range of proteins expressed in
enzymes, has a physico-chemical impact on muscle tissue and to identify numerous
myofibrillar proteins that could be associated protein changes that occur in postmortem
with improvements in tenderness. muscle.
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