Proteolytic changes during processing in Turkish dry-cured meat product (pastirma) with different salt levels

Journal of Food Quality

Volumn 34, Issue 3, 2011, Pages 212-219

  Soyer, Ayla ^a   Uǧuz, Şevkat ^a   Dalmiş, Ülkü ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMICAL CHANGES; FREE AMINO ACIDS; MEAT PRODUCTS; MYOFIBRILLAR PROTEINS; PROCESSING CONDITION; PROCESSING STAGE; PROCESSING TIME; PROTEOLYTIC CHANGES; SALT CONCENTRATION; SALT LEVELS; SARCOPLASMIC PROTEIN; TURKISHS;

AMINO ACIDS; CURING; MEATS; PROTEINS; PROTEOLYSIS; SODIUM CHLORIDE;

DRYING;

EID: 79958762048     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2011.00384.x     Document Type: Article

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