Influence of crossbreed on the degradation of myofibrillar proteins and on the cathepsin B+L activity in dry cured hams

European Food Research and Technology

Volumn 217, Issue 2, 2003, Pages 93-99

  Soriano Pérez, Almudena ^a   García Ruiz, Antonia ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Ham; Myofibrillar proteins; Proteolysis; Sodium dodecyl sulphate polyacrylamide gel electrophoresis; White pig crosses

Indexed keywords

CURING; DEGRADATION; ELECTROPHORESIS; ENZYMES; FLUORESCENCE; MUSCLE; POLYPEPTIDES; SYNTHESIS (CHEMICAL);

HAM; MYOFIBRILLAR PROTEINS; PROTEOLYSIS; SODIUM DODECYL SULPHATE POLYACRYLAMIDE GEL ELECTROPHORESIS; WHITE PIG CROSSES;

MEATS;

PIERIS BRASSICAE; SUS SCROFA;

EID: 1542498839     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0712-5     Document Type: Article

References (37)

1. Toldrá F, Rico E, Flores J (1993) J Sci Food Agric 62:157-161
2. Toldrá F, Millares MC, Flores J (1992) Food Chem 44:391-394
3. Tabilo G, Flores M, Fiszman SM, Toldrá F (1999) Meat Sci 51:255-260
4. Monin G, Marinova P, Talmant A, Martin JF, Cornet M, Lanore D, Grasso F (1997) Meat Sci 47:29-47
5. Etherington DJ, Taylor MAJ, Dransfield E (1987) Meat Sci 20:1-18
6. Koohmaraie M, Kretchmar DH (1990) J Anim Sci 68:2362-2370
7. Barrett AJ (1980) Biochem J 187:909-912
8. AOAC (1984) Official Methods of Analysis 3. N. 24038, 436
9. Keresse I (1984) Methods of protein analysis. Ellis Horwood, Chichester, England
10. Helander E (1957) Acta Physiol Scand 41:Suppl 141
11. Toldrá F, Flores J, Voyle CA (1990) J Food Sci 55:1189-1191
12. Amersham Pharmacia Biotech (1986) Separation Technique. File no. 110
13. Amersham Pharmacia Biotech (1986) Fast Coomassie staining. Development Technique. File no. 200
14. Virgili R, Porta C, Schivazappa C (1998) Effect of raw material on the end-product characteristics. In: Simposio Especial 44th ICoMST. Barcelona, Spain, pp 26-37
15. Virgili R, Schivazappa C, Parolari C, Soresi Bordini C, Degni M (1998) J Food Biochem 22:53-63
16. Baldini P, Raczynski R (1978) The prosciutto (raw ham) of Parma and S. Danielle: changes in physico-chemical properties and microbial populations. In: Proc Int Meet Food Microbiol and Tech, Tabiano, Parma, Italy, pp 107-117
17. Sárraga C, Gil M, Arnau J, Monfort JM (1989) Meat Sci 25:241-249
18. Sárraga C (1992) Meat proteinases and their relation with curing. In: Smulders FJM, Toldrá F, Flores J, Prieto M (eds) ECCAMST course: new technologies for meat and meat products. Audet Tijdschriften, Nijmegen, The Netherlands, pp 233-246
19. Toldrá F (1992) The enzymology of dry-curing of meat products. In: Smulders FJM, Toldrá F, Flores J, Prieto M (eds) New technologies for meat and meat products. Audet Tijdschriften, Nijmegen, The Netherlands, pp 209-231
20. Hortós M (1995) Ph.D. thesis. Free University of Barcelona
21. Martin L (1996) Ph.D. thesis. University of Extremadura
22. Flores J, Bermell S, Nieto P (1985) Rev Agroquim Tecnol Aliment 25:400-408
23. Virgili R, Parolari G, Schivazappa C, Soresi Bordini C, Borri M (1995) J Food Sci 60:1183-1186
24. Weber K, Osborn M (1969) J Bio Chem 244:4406-4412
25. Porzio MA, Pearson MA (1977) Bioquim Biophys Acta 490:35-43
26. Penny IF (1984) Enzimología de la maduración. In: Lawrie RA (ed) Avances de la ciencia de la came. Acribia, Zaragoza, Spain, pp 148-181
27. Salm CP, Forrest JC, Aberle ED, Mills EW, Snyder AC, Judge MD (1983) Meat Sci 8:163-183
28. Córdoba JJ (1990) Ph.D. thesis. University of Extremadura
29. Córdoba JJ, Antequera T, Ventanas J, López-Bote C, García C, Asensio MA (1994) Meat Sci 37:217-227
30. Hortós M, Gil M, Sárraga C (1994) Sci Aliment 14:503-515
31. Claeys E, Uytterhaegen L, Buts B, Demeyer D (1995) Meat Sci 39:177-193
32. Iversen PN (1995) Ph.D. thesis. The Royal Veterinary and Agricultural University of Copenhagen
33. Negishi H, Yamamoto E, Kuwata T (1996) Meat Sci 42:289-303
34. Toldrá F, Etherington DJ (1988) Meat Sci 23:1-7
35. Astiasarán I, Villanueva R, Bello J (1990) Meat Sci 28:111-117
36. Knight P, Pearson N (1988) Meat Sci 24:275-300
37. Yates LD, Dutson TR, Caldwell J, Carpenter ZL (1983) Meat Sci 9:157-159