Green ham pH value affects proteomic profile of dry-cured ham

Green ham pH value affects proteomic profile of dry-cured ham

In the present study we investigated the effect of green ham pH value on the proteomic profile of m. biceps femoris of the 14 months old ‘Kraški pršut’ dry hams. Two groups (n= 12) of samples were chosen according to green ham m. semimembranosus pH (i.e. low...

Full description

Bibliographic Details
Main Authors: Pere Gou, Marjeta Čandek-Potokar, Véronique Santé-Lhoutellier, Branka Javornik, Stanislav Mandelc, Martin Škrlep
Format: Article
Language:English
Published: Taylor & Francis Group 2010-04-01
Series:Italian Journal of Animal Science
Subjects:
Dry-cured ham, Proteomics, Proteolysis, pH.
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/1326

Internet

http://www.aspajournal.it/index.php/ijas/article/view/1326

Similar Items