Liha töötlemine
tion, regardless of proteolysis (Takahashi objective measurements of tenderness to
1992, 1996, 1999). The calcium theory of further support the calcium theory of tender-
meat tenderization is based on evidence that ization. One report (Geesink et al. 2001)
all structural weakening of myofibrils and observed a rise in sarcoplasmic Ca2+ in post-
rigor linkages, which contain molecular con- mortem muscle and correlated it to the myo-
stituents with an affinity for binding with fibrillar fragmentation index (MFI) and shear
Ca2+, are fully induced when the concentra- force, which seems to support the calcium
tion of free Ca2+ increases to more than theory, but provided alternative interpreta-
0.1 mM (Takahashi 1992, 1996, 1999). This tions of these results that contradicted the
concept, however, has not received wide- calcium theory of tenderization.
spread acceptance. Based on reports over the
annaabi.ee 
