Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams

Ham (Jamón) is a product of great value in Spanish gastronomy, although experts have recommended reducing its consumption due to its high salt content and its relationship with cardio-vascular diseases due to the increase in blood pressure it may cause. Therefore, the objective of this study was to...

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Bibliographic Details

Published in:	Foods
Main Authors:	Beatriz Muñoz-Rosique, Noelia Hernández-Correas, Adela Abellán, Estefanía Bueno, Rafael Gómez, Luis Tejada
Format:	Article
Language:	English
Published:	MDPI AG 2023-02-01
Subjects:	bioactive peptide salt reduction proteolysis deboned ham Iberian ham antioxidant
Online Access:	https://www.mdpi.com/2304-8158/12/5/1022