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Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham

✍ Scribed by Miguel Sentandreu; Fidel Toldrá

Book ID
105901362
Publisher
Springer
Year
2001
Tongue
English
Weight
57 KB
Volume
213
Category
Article
ISSN
0044-3026

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✍ Carmen Sárraga; Marta Gil; José Antonio García-Regueiro 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 529 KB

## 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