Nutritional pork meat compounds as affected by ham dry-curing

Meat Science

Volumn 93, Issue 1, 2013, Pages 53-60

  Marušić, Nives ^a   Aristoy, M Concepción ^a   Toldrá, Fidel ^a  

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

Author keywords

Amino acids; Antihypertensive; Antioxidant; Dry cured ham; Nutrients

Indexed keywords

ANTIHYPERTENSIVE; ANTIOXIDANT; CARNITINE; CARNOSINE; COENZYME Q; DRY-CURED HAM; ESSENTIAL AMINO ACIDS; GLUTATHIONES; PORK MEAT;

AMINO ACIDS; BIOMARKERS; CURING; DRYING; NUTRIENTS; PEPTIDES;

MEATS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; AMINO ACID; ANTIHYPERTENSIVE AGENT; ANTIOXIDANT; BIPHENYL DERIVATIVE; CARNITINE; CREATININE; DIPEPTIDYL CARBOXYPEPTIDASE; DRUG DERIVATIVE; PEPTIDE; PICRIC ACID; UBIDECARENONE; UBIQUINONE;

ANIMAL; ARTICLE; DIET; FOOD HANDLING; HUMAN; MEAT; METABOLISM; SWINE;

AMINO ACIDS; ANIMALS; ANTIHYPERTENSIVE AGENTS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CARNITINE; CREATININE; DIET; FOOD HANDLING; HUMANS; MEAT; PEPTIDES; PEPTIDYL-DIPEPTIDASE A; PICRATES; SWINE; UBIQUINONE;

EID: 84867030633     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.07.014     Document Type: Article

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