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The effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry-cured hams

✍ Scribed by Jacint Arnau; Pere Gou; Luis Guerrero

Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
377 KB
Volume
66
Category
Article
ISSN
0022-5142

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The Composition of White Film and White
The Composition of White Film and White Crystals Found in Dry-Cured Hams
✍ Arnau, Jacint; Guerrero, Luis; Hortós, Maria; García-Regueiro, José Antonio 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 395 KB 👁 1 views

The compositions of the white film and white crystals in dry-cured hams were evaluated. White film and white crystals were extracted by 4 M HCI and the amino acid composition was determined by capillary gas chromatography and HPLC. Tyrosine was the main component of the white film and white crystals