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
收藏
页码：82 / 84
页数：3
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