Relationship between raw ham cathepsin B activity and firmness of dry cured hams

被引：0

作者：

Noventa, M ^{[1
]}

Gallo, L ^{[1
]}

Sturaro, E ^{[1
]}

Bonetti, O ^{[1
]}

De Marchi, M ^{[1
]}

Carnier, P ^{[1
]}

机构：

[1] Univ Padua, Dipartimento Sci Anim, I-35020 Legnaro, PD, Italy

来源：

ITALIAN JOURNAL OF ANIMAL SCIENCE | 2005年 / 4卷

关键词：

pigs; dry cured ham; cathepsin B activity; firmness;

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

This study aimed to investigate the relationship between cathepsin B activity and muscle firmness of dry cured hams. A total of 988 samples of semimembranosus muscle were collected from raw hams of heavy pigs and cathepsin B activity was determined using fluorimetric method. Raw hams were cured following San Daniele guidelines. Dry-cured hams were deboned and cross-sectioned. On the cross section firmness was measured at three muscular sites (M. semimembranosus, semitendinosus and biceps femoris) using a Hardness Meter MK2. This study did not evidence any significant relationship between cathelpsin activity and firmness of dry cured hams.

引用

页码：82 / 84

页数：3

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