Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham

The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murci...

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Detalles Bibliográficos
Autores principales: Salazar, Eva, Cayuela, José Mª, Abellán, Adela, Bueno-Gavilá, Estefanía, Tejada, Luis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554930/
https://www.ncbi.nlm.nih.gov/pubmed/32854224
http://dx.doi.org/10.3390/foods9091170

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554930/
https://www.ncbi.nlm.nih.gov/pubmed/32854224
http://dx.doi.org/10.3390/foods9091170

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