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THE EFFECT OF CURING AGENTS, pH AND TEMPERATURE ON THE ACTIVITY OF PORCINE MUSCLE CATHEPSINS

✍ Scribed by J. C. DENG; D. A. LILLARD

Book ID
108799969
Publisher
Institute of Food Technologists
Year
1973
Tongue
English
Weight
440 KB
Volume
38
Category
Article
ISSN
0022-1147

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There is a tendency to reduce the amount of NaCl in the manufacturing process of Spanish dry-cured ham. NaCl, pH and temperature determine the stability of this product. This study was concerned with the evaluation of green ham pH and sodium chloride concentration on cathepsin activities, physico-ch