Journal of Food Biochemistry · 1998 · 59 citations · 15 references
AgricultureAnimal SciencesFood ScienceEnzymologyFood ChemistryMeat ScienceAmino Acid CompositionAmino Acid MetabolismMeat QualityProtein AnalysisProtein QualityProteins In FoodsAmino AcidsBitter Taste PerceptionCathepsin ActivityMeat Protein ContentMeat ProteinsMuscle Protein BreakdownPeptidase ActivityTrained Sensory Panels
Legs from 10–12 month old heavy pigs were assayed for cathepsin B and peptidase activities, and dry-cured following regulatory standard procedures. Dried hams were analyzed for proximate muscle (biceps femoris) composition, free amino acids (FAA), enzyme activities and perception of bitter taste by a trained sensory panel. Protein breakdown, measured by nonprotein nitrogen (NPN), and FAA content were greater in the more bitter samples, as were cathepsin B and dipeptidyl (DPP I and DPP II) activities. In contrast, hams with null or mild bitter intensity exhibited higher aminopeptidase activities in both the fresh and aged muscle. A distinct FAA pattern was found for each class with the bitter hams being abundant in methionine, asparagine and isoleucine and less rich in tyrosine, arginine and ornithine.
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Official Methods of Analysis of
Analytical Chemistry · 1980 · 59.6K citations
Management, Educational Assessment, Information Retrieval +5
Muscle proteinases and meat aging
M. Koohmaraie · Meat Science · 1994 · 516 citations