Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

Food Research International

Volumn 56, Issue , 2014, Pages 226-235

  Bermúdez, Roberto ^a   Franco, Daniel ^a   Carballo, Javier ^b   Sentandreu, Miguel Ángel ^c   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

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

Author keywords

Biceps femoris; Celta ham; Free amino acids; Sarcoplasmic and myofibrillar proteins; Semimembranosus

Indexed keywords

BICEPS FEMORIS; CELTA HAM; FREE AMINO ACIDS; MYOFIBRILLAR PROTEINS; SEMIMEMBRANOSUS;

AMINO ACIDS; CURING; MEATS; MUSCLE;

DRYING;

EID: 84892519130     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.12.023     Document Type: Article

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