Changes of Intramuscular Fat Composition, Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages

Fatty acid composition of neutral lipids (NLs), phospholipids (PLs) and free fatty acids (FFAs) from intramuscular fat (IMF), lipid oxidation and lipase activity in muscle Semimembranosus (SM) and msucle Biceps femoris (BF) of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The s...

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Autors principals:	Zhen-yu WANG, Xiao-guang GAO, Ji-hong ZHANG, De-quan ZHANG, Chang-wei MA
Format:	Artigo
Idioma:	Inglês
Publicat:	KeAi Communications Co., Ltd. 2013-11-01
Col·lecció:	Journal of Integrative Agriculture
Matèries:	Xuanwei ham intramuscular fat lipid oxidation fatty acid composition salting
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2095311913606371
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