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Dry-curing of ham involves many biochemical reactions that depend on the processing conditions. The aim of this study was to evaluate the effect of the dry-cured processing on the concentration of creatine, creatinine and the creatinine/creatine ratio. Dry-cured hams under study were salted using three different salt mixtures (100% NaCl; NaCl and KCl at 50% each; and 55% NaCl, 25% KCl, 15% CaCl ...
Creatine, creatinine and carnosine have been analyzed by hydrophilic interaction chromatography (HILIC) in seven different pork muscles of different metabolic type (Semimembranosus, Biceps femoris, Gluteus maximus, Longissimus dorsi, Gluteus medius, Trapezius and Masseter). As reported in previous literature, carnosine contents are related with the type of metabolism, being higher in those muscles...
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