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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Hauptverfasser:	Zhen-yu WANG, Xiao-guang GAO, Ji-hong ZHANG, De-quan ZHANG, Chang-wei MA
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	KeAi Communications Co., Ltd. 2013-11-01
Schriftenreihe:	Journal of Integrative Agriculture
Schlagworte:	Xuanwei ham intramuscular fat lipid oxidation fatty acid composition salting
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2095311913606371
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