Liha töötlemine
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
water, and form cohesive membranes at the absorb water. During rigor, the ATP degrada-
oil/water interface of emulsions or flexible tion releases divalent ions (Ca++ and Mg++),
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