Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts

Salt contents and compositions are crucial parameters to enzyme activity and might even affect the proteolysis and quality of dry-cured meat. However, the metal ions significantly vary with geographic origin, which would be a determinant in the dry-cured meat manufacture. Therefore, the main salt co...

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Veröffentlicht in:	Meat science 2020-08, Vol.166, p.108132-108132, Article 108132
Hauptverfasser:	Zhang, Xin, Yang, Junna, Gao, Hang, Zhao, Yan, Wang, Jing, Wang, Shouwei
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cathepsin activity Cathepsins Chlorides - chemistry Dry-cured pork butts Food Handling - methods Food Preservation - methods Meat Products - analysis Metal ions Partial substitution of sodium Proteolysis Sensory evaluation Sodium Chloride - chemistry Swine Taste
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