This study aimed to investigate the relationship between cathepsin B activity and muscle firmness of dry cured hams. A total of 988 samples of semimembranosus muscle were collected from raw hams of heavy pigs and cathepsin B activity was determined using fluorimetric method. Raw hams were cured following San Daniele guidelines. Dry-cured hams were deboned and cross-sectioned. On the cross section firmness was measured at three muscular sites (M. semimembranosus, semitendinosus and biceps femoris) using a Hardness Meter MK2. This study did not evidence any significant relationship between cathepsin activity and firmness of dry cured hams.

Relationship between raw ham cathepsin B activity and firmness of dry cured hams

GALLO, LUIGI;STURARO, ENRICO;DE MARCHI, MASSIMO;CARNIER, PAOLO
2005

Abstract

This study aimed to investigate the relationship between cathepsin B activity and muscle firmness of dry cured hams. A total of 988 samples of semimembranosus muscle were collected from raw hams of heavy pigs and cathepsin B activity was determined using fluorimetric method. Raw hams were cured following San Daniele guidelines. Dry-cured hams were deboned and cross-sectioned. On the cross section firmness was measured at three muscular sites (M. semimembranosus, semitendinosus and biceps femoris) using a Hardness Meter MK2. This study did not evidence any significant relationship between cathepsin activity and firmness of dry cured hams.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11577/2431211
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