Abstract
Muscle enzyme activities in Biceps femoris from Iberian and White crossbreeds were quantified in vitro to determine possible differences due to crossbreed and the different slaughtering age (12-month-old Iberian pigs and 6-month-old White pigs). Large differences were found between proteolytic and lipolytic enzyme levels from the skeletal muscle of Iberian pig breed and White pig crossbreed. In raw hams from Iberian pig, calpain and cathepsin (B, L and H) were significantly lower, while cathepsin D was significantly higher than in White pigs. Significantly lower dipeptidyl peptidase (II and IV), aminopeptidase B, leucyl and pyroglutamyl aminopeptidase activities were found in Iberian pig breed compared with White pig crossbreed. Significantly higher levels of dipeptidyl peptidase III and alanyl aminopeptidase and lower activities of acid lipase and neutral esterase were found in Iberian breed. It was concluded that lower muscle enzyme activities and in consequence slower proteolysis and lipolysis should be desirable to obtain higher quality in dry-cured products. © 1998 SCI
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
