Free amino acids and dipeptides in porcine muscles: differences between `red' and `white' muscles.

Three porcine muscles (m. longissimus dorsi, masseter and trapezius), chosen to represent the three main metabolic types, from 18 carcasses had their free amino acids and dipeptides quantified by reverse-phase high performance liquid chromatography (HPLC) in aqueous extracts derivatized with phenyl isothiocyanate. Of the 25 measured compounds, four amino acids and the dipeptide carnosine were closely related to the metabolic type of the three muscles.

Estimation of the muscle to bone ratio of the bovine pelvic limb using a morphometric method.

Conformation is an indicator of carcass composition. The aim of this study was to derive an equation for estimating the composition of the bovine pelvic limb using morphometric variates. From a mixed group of 38 French bred bovines, the sample was chosen to have a wide range of conformation.

Time-related changes in nitrogen fractions and free amino acids of lean tissue of frech dry-cured ham.

The 80 hams of 40 pig carcasses from one slaughter batch were taken on the day after slaughter. The 40 left hams were dry-cured. Groups of 10 hams were taken for analysis at 74 days (end of rest), 81 days (end of heating), 179 days (mid-seasoning) and 273 days (end of seasoning) after the beginning of processing.

Relations between compositional traits and sensory qualities of French dry-cured ham.

The left hams of 20 pig carcasses were processed by dry-curing for either 179 (n = 10) or 273 days (n = 10). The Biceps femoris was taken at the end of the processing and submitted to chemical and sensory analyses. The following chemical traits were determined: pH, moisture, salt content, fatty acid content and composition of lipid classes (triglycerides, phospholipids, free fatty acids), nitrogen fractions (soluble and insoluble protein, non-protein nitrogen, free amino acids) and volatile compounds.

[Effect of mercuric chloride on the analysis of nitrites in pork products].

The effect of HgCl2 on nitrite determination was studied. 0,184 mmol/l to 184 mmol/l Hg Cl2 were added during the defecation or only at the time of analysis with an autoanalyser. Hg Cl2 was added to salami, bacon, dry sausage at different time of ripening and cooked ham.