Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

Meat Science

Volumn 82, Issue 2, 2009, Pages 241-246

  Flores, M ^a   Aristoy, M C ^a   Antequera, T ^b   Barat, J M ^c   Toldra F ^a  

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

^b UNIVERSITY OF EXTREMADURA   (Spain)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Amino acids; Enzymes; Free fatty acids; Iberian ham; Lipolytic activity; Proteolytic activity; Sensory; Thawing

Indexed keywords

EID: 62349083360     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.01.017     Document Type: Article

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