Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi

Meat Science

Volumn 62, Issue 4, 2002, Pages 503-507

  Sárraga, Carmen ^a   Carreras, Irene ^a   García Regueiro, José Antonio ^a  

^a IRTA   (Spain)

Author keywords

Dry cured loin; Glutathione peroxidase; Meat quality; NaCl concentration; TBARS

Indexed keywords

MEAT QUALITY;

ENZYME INHIBITION; ENZYMES; ORGANIC ACIDS; OXIDATION; SODIUM CHLORIDE;

MEATS;

SUIDAE;

EID: 0036024912     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00039-6     Document Type: Article

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