Bioactive and sensory di- and tripeptides generated during dry-curing of pork meat

HIGHLIGHTS

• who: Alejandro Heres and colleagues from the Instituto de Agroquu00edmica y Tecnologu00eda de Alimentos (CSIC), Agustu00edn Escardino, Paterna, Spain have published the research: Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat, in the Journal: (JOURNAL)
• what: This review reports the current knowledge on those di- and tripeptides that are generated during the long processing of dry-cured ham.
• how: The results showed that myofibrillar proteins are a more abundant source of taste-active components of meat than sarcoplasmic proteins and particularly myosin-2 protein. To VY being found . . .
  

   

  

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