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

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Zhen-yu WANG, Xiao-guang GAO, Ji-hong ZHANG, De-quan ZHANG, Chang-wei MA
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2013-11-01
Series:Journal of Integrative Agriculture
Subjects:
Xuanwei ham
intramuscular fat
lipid oxidation
fatty acid composition
salting
Online Access:http://www.sciencedirect.com/science/article/pii/S2095311913606371
Tags: Add Tag
No Tags, Be the first to tag this record!
Be the first to leave a comment!
You must be logged in first

Similar Items