Determination of free amino acid content in the Slovenian dry-cured ham ”Kraski prsut” and product characterization | Vsebnost prostih amino kislin v kraskem prsutu in opis izdelka
2012
Janes, L., Agricultural Institute of Slovenia (Slovenia) | Velikonja-Bolta, S. | Skrlep, M. | Candek-Potokar, M. | Prevolnik, M.
The aim of this study was to characterize the chemical profile of dry-cured ham selected and processed in accordance with the Slovenian consortium rules for ”Kraski prsut” and to investigate the differences between the Biceps femoris (BF) and the Semimembranosus (SM) muscle. The free amino acid content, moisture, salt, protein, total nitrogen, non-protein nitrogen, proteolysis index, intramuscular
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