Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham

The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physicochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the manufacturing of smoked dry-cured ham was investigated. A total of fifty smoked hams were sampled: raw ham, after saltin...

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Detalles Bibliográficos
Autores principales: Marušić Radovčić, Nives, Poljanec, Ivna, Petričević, Sandra, Mora, Leticia, Medić, Helga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227746/
https://www.ncbi.nlm.nih.gov/pubmed/34071436
http://dx.doi.org/10.3390/foods10061228

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227746/
https://www.ncbi.nlm.nih.gov/pubmed/34071436
http://dx.doi.org/10.3390/foods10061228

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