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Development of cathepsin B, L and H activities and cystatin-like activity during two different manufacturing processes for Spanish dry-cured ham

✍ Scribed by Matilde Parreño; Roser Cussó; Marta Gil; Carmen Sárraga

Book ID: 103710936
Publisher: Elsevier Science
Year: 1994
Tongue: English
Weight: 651 KB
Volume: 49
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(94)90226-7

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## Abstract Calpain and cathepsin (B, L and D) levels in the __Semimembranosus__ and the __Biceps femoris__ muscles were determined during dry‐curing of hams from heavy and light Large White pigs, to evaluate the use of heavy pigs in the production of high quality dry‐cured hams. Calpains were dete