On 964 samples of semimembranosus muscle, collected from left thighs of heavy pigs, cathepsin B activity were determined using fluorimetric method. Raw hams were transformed in San Daniele dry-cured hams. At the end of the seasoning dry-cured hams were de-boned and cross sectioned. On cross sections muscles firmness was measured on three muscular sites: M. semimembranosus, semitendinosus and biceps femoris; Hardness Meter MK2 was used.. Data were analysed to investigate the sources of variation of cathepsin B activity and the relationship with muscles firmness. Enzymatic activity doesn’t seem to have influence on the firmness of the muscles at the end of the seasoning; results are preliminary and they have to be reconsidered with a more large sample
Variation of cathepsin B activity in raw hams for dry curing and relationship with the firmness of dry cured hams
STURARO, ENRICO;GALLO, LUIGI;CARNIER, PAOLO
2004
Abstract
On 964 samples of semimembranosus muscle, collected from left thighs of heavy pigs, cathepsin B activity were determined using fluorimetric method. Raw hams were transformed in San Daniele dry-cured hams. At the end of the seasoning dry-cured hams were de-boned and cross sectioned. On cross sections muscles firmness was measured on three muscular sites: M. semimembranosus, semitendinosus and biceps femoris; Hardness Meter MK2 was used.. Data were analysed to investigate the sources of variation of cathepsin B activity and the relationship with muscles firmness. Enzymatic activity doesn’t seem to have influence on the firmness of the muscles at the end of the seasoning; results are preliminary and they have to be reconsidered with a more large samplePubblicazioni consigliate
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