Liha töötlemine
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++),
films around air bubbles. Actin, myosin, and which favor bridges between proteins,
actomyosin are responsible for most of leading to a tight network. During the later
annaabi.ee 
