The Influence of the Type of Dry-Cured Italian PDO Ham on Cathepsin B Activity Trend during Processing.
Italian PDOs
cathepsin B
dry-cured ham
proteolysis
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
16 Dec 2021
16 Dec 2021
Historique:
received:
14
11
2021
revised:
10
12
2021
accepted:
14
12
2021
entrez:
24
12
2021
pubmed:
25
12
2021
medline:
25
12
2021
Statut:
epublish
Résumé
Cathepsin B activity was measured during processing in hams originating from the main Italian prosciutto PDOs: Parma, San Daniele and Toscano. Sixty-five heavy pig thighs, from sixty-five Italian large white x Italian Landrace pigs bred and slaughtered in the same conditions were considered. Five thighs represented the post-mortem control time. The other 60 were distributed one plant per PDO, following a balanced plan. The thighs were sampled at the
Identifiants
pubmed: 34945674
pii: foods10123123
doi: 10.3390/foods10123123
pmc: PMC8701321
pii:
doi:
Types de publication
Journal Article
Langues
eng
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