Liha töötlemine
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
critical role during meat processing, as this comminuted meat products such as sausages
fraction is responsible for the structure build- (Hamm 1982; Calderon 1984; Bentley et al.
up and the resulting texture of meat products 1988; Claus and Sorheim 2006). This is due
(Culioli et al. 1993; Xiong 1997; Zayas to higher pH and ATP level (Pisula and
1997). They represent more than 50% of the Tyburcy 1996).
muscle proteins (Cheftel 1985). Their func- The high level of ATP in prerigor muscle
tionality is based on their ability to form inhibits the interactions between actin and
three-dimensional viscoelastic gels, bind myosin and creates a loose network able to
annaabi.ee 
