Liha töötlemine
tified in dry-cured ham (Sentandreu et al. alanine (Toldrá 2002).
2007; Mora et al. 2009). Hams produced Free fatty acids are generated from the
from PSE meats show an absence of these progressive enzymatic breakdown of triacyl-
fragments when compared with normal hams, glycerols and phospholipids (Motilva et al.
and there is a trend toward softer hams. In 1992; Buscailhon et al. 1994a). Such lipo-
fact, the application of a texture analysis lytic enzymes are located in muscle and
shows that PSE hams have lower hardness, adipose tissue and also show very good
springiness, cohesiveness, and chewiness stability (Motilva et al. 1993a, b; Toldrá
(Tabilo et al. 1999). 1998, 2007b). The released free fatty acids
are then partly oxidized, generating a large
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