Lipolysis in dry-cured ham maturation

Thirty light Parma hams were tested for muscle lipolytic activity (acid and neutral lipase activity) and free fatty acid (FFA) amounts in M. semimembranosus and biceps femoris, during progressive phases (0, 3, 6, 10 months) of dry-cured ham manufacturing. No correlation was found between the activit...

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Bibliographic Details
Published in:Meat science 2000-05, Vol.55 (1), p.1-5
Main Authors: Vestergaard, Christian S, Schivazappa, Cristina, Virgili, Roberta
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
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Summary:Thirty light Parma hams were tested for muscle lipolytic activity (acid and neutral lipase activity) and free fatty acid (FFA) amounts in M. semimembranosus and biceps femoris, during progressive phases (0, 3, 6, 10 months) of dry-cured ham manufacturing. No correlation was found between the activities of acid and neutral lipases in fresh M. semimembranosus, while during processing the activities were positively related ( p
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(99)00095-9