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Throughout the manufacturing process of dry-cured ham intense lipid oxidation occurs. Muscle microsomal membranes were used as a model of muscle oxidation in three different procedures: (i) enzymic reaction; (ii) nonenzymic reaction and (iii) sarcoplasmic proteins and microsomal fraction interaction. Porcine M. Biceps femoris from normal and PSE meat qualities treated with 3% NaCl at different temperatures...
A method based on triglyceride composition for evaluating the nutrition received by Iberian pigs (Ib) is presented. Triglycerides were extracted with chloroform from subcutaneous fat of fresh ham and triglyceride percentages were determined by reverse-phase HPLC with a light scattering detector. The main triglycerides identified were: POO, POS, OOO, POL, OOL, POP and POS (P, palmitic; S, stearic;...
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