Liha töötlemine
Water-Holding Capacity
as muscle undergoes rigor. As muscle goes
During the conversion of muscle to meat, into rigor, cross-bridges form between the
anaerobic glycolysis is the primary source of thick and thin filaments, thus reducing avail-
ATP production. As a result, lactic acid able space for water to reside (Offer and
builds up in the tissue, leading to a reduction Trinick 1983). It has been shown that as the
in pH of the meat. Once the pH has reached pH of porcine muscle is reduced from physi-
the isoelectric point (pI) of the major pro- ological values to 5.2–5.6 (near the isoelec-
teins, especially myosin (pI = 5.3), the net tric point of myosin), the distance between
charge of the protein is zero, meaning the the thick filaments declines an average of
numbers of positive and negative charges 2
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