Composition and proteolytic and lipolytic enzyme activities in muscle Longissimus dorsi from Iberian pigs and industrial genotype pigs

Food Chemistry

Volumn 88, Issue 1, 2004, Pages 25-33

  Cava, Ramón ^a   Ferrer, José Manuel ^b   Estévez, Mario ^a   Morcuende, David ^a   Toldrá, Fidel ^b  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Cathepsin; Enzyme activities; Fatty acid; Lipase; Lipids; Phospholipase; Pig

Indexed keywords

ACID LIPASE; CATHEPSIN B; CATHEPSIN H; CATHEPSIN L; ESTERASE; FATTY ACID; LINOLEIC ACID; LIPID; MONOUNSATURATED FATTY ACID; MUSCLE ENZYME; OLEIC ACID; PALMITIC ACID; PHOSPHOLIPASE; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; TRIACYLGLYCEROL LIPASE;

ANIMAL TISSUE; ARTICLE; BODY WEIGHT; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ANALYSIS; FAT CONTENT; FOOD INDUSTRY; GENOTYPE; LIPID ANALYSIS; LIPOLYSIS; LONGISSIMUS DORSI MUSCLE; MEAT; MUSCLE; NONHUMAN; PROTEIN DEGRADATION; REARING; STATISTICAL ANALYSIS; SWINE;

PIERIS BRASSICAE; SUS SCROFA;

EID: 3042602338     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.07.037     Document Type: Article

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