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The genetic relationship between enzymatic activity of cathepsin B and firmness of dry-cured hams

✍ Scribed by E. Sturaro; L. Gallo; M. Noventa; P. Carnier

Book ID
116737274
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
138 KB
Volume
79
Category
Article
ISSN
0309-1740

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The effect of green ham pH and NaCl conc
The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams
✍ Arnau, Jacint; Guerrero, Luis; SΓ‘rraga, Carmen πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 181 KB πŸ‘ 2 views

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