Liha töötlemine
Immediately post-exsanguination,
practice followed by many for a very long muscle is soft and tender until the onset of
time. rigor mortis causes irreversible linkages
Most consumers do not understand the between the actin and myosin proteins, which
basic notion that all meat—red, white, or cause the meat to toughen. With aging,
pink—is muscle. Its origin is muscle, which however, protein degradation and ultrastruc-
converts over time into meat, and this con- tural changes occur that cause tenderization
version is by no means instantaneous. The of the meat. During this tenderization phase,
widely held view that postmortem storage degradation of myofibrillar and cytoskeletal
of meat at refrigerated temperatures (referred proteins such as troponin, desmin, vinculin,
to as aging) results in a significant improve- dystrophin, nebulin, and titin occurs within
annaabi.ee 
