Examination of cathepsins B, D, H and L activities in dry-cured hams.

@article{Toldr1988ExaminationOC,
  title={Examination of cathepsins B, D, H and L activities in dry-cured hams.},
  author={Fidel Toldr{\'a} and David J. Etherington},
  journal={Meat science},
  year={1988},
  volume={23 1},
  pages={1-7}
}
Cathepsins B, D, H and L as well as the glycosidases β-glucuronidase and N-acetyl-β-glucosaminidase were assayed for activity in fresh pork muscles stored for up to 20 days at 4°C and in 3- and 8-month dry-cured hams. Cathepsin B, H and L activities fell by 40-79% after 20 days while cathepsin D activity remained unchanged. All the enzymes were still active after 8 months of dry curing; with the recoveries found to be in the range 14-73%. Contaminant microorganisms did not appear to contribute… CONTINUE READING