Analysis of raw meat to predict proteolysis in Parma ham.

@article{Schivazappa2002AnalysisOR,
  title={Analysis of raw meat to predict proteolysis in Parma ham.},
  author={Cristina Schivazappa and M Degni and Leonardo Nanni Costa and Vincenzo Russo and Luca Buttazzoni and Roberta Virgili},
  journal={Meat science},
  year={2002},
  volume={60 1},
  pages={77-83}
}
Four hundred and thirty-seven pigs (223 purebred Italian Large White, 97 Italian Landrace, and 117 Duroc), were studied to examine the effect of breed on meat quality and assess the possibility of relating proteolysis of dry-cured hams to raw meat quality. The Duroc pigs had intramuscular fat contents and water holding capacities (M. Semimembranosus) significantly higher than those of the Large White and Landrace. The latter had a significantly higher pH(24h) and cathepsin B activities… CONTINUE READING
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