ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
White surface film that forms on cut surfaces of country-style ham was identified as crystalline L-tyrosine. Free L-tyrosine averaged 287.3 μmoles/g (5.2% by weight) in the film and 6.1 μmoles/g in ham tissue from which film had been removed. It is concluded that the film forms because the concentration of free L-tyrosine and certain other free amino acids in ham is greater than solubility levels; therefore, crystals form on the cut surface. The absence of surface film on knuckle muscles and film formation on other muscles of the same slice was attributed to higher NaCl (P 〈 0.05) of the former which decreased catheptic activity.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1974.tb02937.x
Permalink