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Fig. 5 | Food Production, Processing and Nutrition

Fig. 5

From: Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

Fig. 5

Schematic representation of salt tenderisation. Step 1: myosin dissociates from actin. Step 2: myosin dissociates from the thick filament. The presence of phosphate can decrease the concentration of sodium salt required for the maximum extraction of myosin by weakening the binding force of actomyosin (the concentration required for actomyosin (AM) dissociation by sodium salt alone is higher)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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