Proteolysis and lipolysis in flavour development of dry-cured meat products.

@article{Toldr1998ProteolysisAL,
  title={Proteolysis and lipolysis in flavour development of dry-cured meat products.},
  author={Fidel Toldr{\'a}},
  journal={Meat science},
  year={1998},
  volume={49S1},
  pages={S101-10}
}
Numerous proteolytic and lipolytic reactions are involved in the generation of flavour and/ or flavour precursors in meat and meat products. Most of these reactions are known to be due to endo-/exo-peptidases and lipases, respectively. The origin of these enzymes may be either from muscle and/or from microorganisms, although their relative relevance for a given meat product strongly depends on the manufacture and distribution. In this paper, the postmortem proteolysis and lipolysis is described… CONTINUE READING