Analysis of raw meat to predict proteolysis in Parma ham

Meat Science

Volumn 60, Issue 1, 2002, Pages 77-83

  Schivazappa, C ^a   Degni, M ^b   Nanni Costa, L ^c   Russo, V ^c   Buttazzoni, L ^d   Virgili, R ^a  

^a Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

^b CRPA   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

^d Associazione Nazionale Allevatori Suini ANAS   (Italy)

Author keywords

Breed; Dry cured ham; Pork; Proteolysis index

Indexed keywords

DRY CURED HAMS; PORK; PROTEOLYSIS INDEX;

COMPOSITION; CURING; DECOMPOSITION; OILS AND FATS; PH EFFECTS; PROTEINS; STATISTICAL METHODS;

MEATS;

PIERIS BRASSICAE; SUS SCROFA;

EID: 0036133403     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00109-7     Document Type: Article

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