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In dry fermented sausages, myofibrillar proteins undergo intense proteolysis generating small peptides and free amino acids that play a role in flavour generation. This study aimed to identify small peptides arising from actin proteolysis, as influenced by the type of processing. Two acidification profiles were imposed, in order to mimic the pH normally obtained in southern-type and northern-type...
Relative quantities of five collagen crosslinks in meat from Belgian Blue normal, heterozygous and homozygous double-muscled (DM) bulls (n=31, mean age=20 months) were investigated using m. gluteobiceps, m. semitendinosus and m. pectoralis profundus. The crosslinks pyridinoline, dihydroxylysinorleucine (DHLNL), hydroxylysinorleucine (HLNL), histidinohydroxymerodesmosine (HHMD) and Erlich chromogen...
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