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Titolo:
Analysis of raw meat to predict proteolysis in Parma ham
Autore:
Schivazappa, C; Degni, M; Costa, LN; Russo, V; Buttazzoni, L; Virgili, R;
Indirizzi:
Stn Sperimentale Ind Conserve Alimentari, I-43100 Parma, Italy Stn Sperimentale Ind Conserve Alimentari Parma Italy I-43100 arma, Italy CRPA, I-42100 Reggio Emilia, Italy CRPA Reggio Emilia Italy I-42100CRPA, I-42100 Reggio Emilia, Italy Univ Bologna, Fac Agr, DIPROVAL, I-42100 Reggio Emilia, Italy Univ Bologna Reggio Emilia Italy I-42100 L, I-42100 Reggio Emilia, Italy Associaz Nazl Allevatori Suini, I-00161 Rome, Italy Associaz Nazl Allevatori Suini Rome Italy I-00161 i, I-00161 Rome, Italy
Titolo Testata:
MEAT SCIENCE
fascicolo: 1, volume: 60, anno: 2002,
pagine: 77 - 83
SICI:
0309-1740(200201)60:1<77:AORMTP>2.0.ZU;2-X
Fonte:
ISI
Lingua:
ENG
Soggetto:
DRY-CURED HAM; CATHEPSIN-B ACTIVITY; INTRAMUSCULAR FAT-CONTENT; M LONGISSIMUS-LUMBORUM; LARGE WHITE-PIGS; SENSORY CHARACTERISTICS; PORK MUSCLE; DEFECTIVE TEXTURE; QUALITY; PROTEASES;
Keywords:
pork; breed; dry-cured ham; proteolysis index;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
39
Recensione:
Indirizzi per estratti:
Indirizzo: Virgili, R Stn Sperimentale Ind Conserve Alimentari, Vle F Tanara 31-A, I-43100 Parma, Italy Stn Sperimentale Ind Conserve Alimentari Vle F Tanara 31-A Parma Italy I-43100
Citazione:
C. Schivazappa et al., "Analysis of raw meat to predict proteolysis in Parma ham", MEAT SCI, 60(1), 2002, pp. 77-83

Abstract

Four hundred and thirty-seven pigs (223 purebred Italian Large White, 97 Italian Landrace, and 117 Duroc), were studied to examine the effect of breed on meat quality and assess the possibility of relating proteolysis of dry-cured hams to raw meat quality. The Duroc pigs had intramuscular fat contents and water holding capacities (M. Semimembranosus) significantly higher than those of the Large White and Landrace. The latter had a significantly higher pH(24h) and cathepsin B activities significantly lower than the Duroc breed. The dry-cured hams (M. Biceps femoris) from the three breeds were significantly different in proximate composition, proteolysis and weight loss at the end of ageing. Data for green hams (including salt content) were used to compute a model to fit the proteolysis of the corresponding dry-cured hams. The variables included in the model (R-2 = 0.53 and P < 0.01) werecathepsin B activity of raw ham, pH(24h), weight loss after the first salting step, and the salt content of the dry-cured ham. The raw hams with the highest cathepsin B activities, the lowest pH(24h), and the highest weight loss after the first salting were those in which greatest proteolysis occured. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 10/07/20 alle ore 18:30:47