Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: Definition of a new proteolysis index

Meat Science

Volumn 92, Issue 2, 2012, Pages 84-88

  Harkouss, Rami ^a   Mirade, Pierre Sylvain ^a   Gatellier, Philippe ^a  

^a UR370 QuaPA   (France)

Author keywords

Dry cured ham; Fluorescamine; Fluorescence; Proteolysis index

Indexed keywords

AMINO GROUP; DRY-CURED HAM; EMISSION WAVELENGTH; FLUORESCAMINES; INDUSTRIAL SAMPLES; MICROPLATES; N-TERMINALS; PORK MEAT; PROCESSING CONDITION; PROTEOLYTIC ACTIVITIES; SCREENING TESTS; SENSITIVITY AND SPECIFICITY; TOTAL PROTEIN;

AMINO ACIDS; CURING; FLUORESCENCE; MEATS; PROTEOLYSIS; QUALITY CONTROL;

DRYING;

AMINO ACID; PEPTIDE;

ANIMAL; ARTICLE; FLUORESCENCE; FOOD HANDLING; FOOD INDUSTRY; MEAT; METABOLISM; PROTEIN DEGRADATION; PROTEIN INTAKE; REPRODUCIBILITY; STAINING; STANDARD; SWINE; VALIDATION STUDY;

AMINO ACIDS; ANIMALS; DIETARY PROTEINS; FLUORESCENCE; FOOD HANDLING; FOOD INDUSTRY; MEAT; PEPTIDES; PROTEOLYSIS; REPRODUCIBILITY OF RESULTS; STAINING AND LABELING; SWINE;

EID: 84861967816     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.04.017     Document Type: Article

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