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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Published in:Meat science 2000-05, Vol.55 (1), p.1-5
Main Authors: Vestergaard, Christian S, Schivazappa, Cristina, Virgili, Roberta
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Language:English
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Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
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description 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
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subjects Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
title Lipolysis in dry-cured ham maturation
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