Proteolysis and protein insolubility were studied during the curing of dry sausages such as chorizo, saucisson and salami. Sausages prepared using a meat cutter showed more proteolysis and less protein insolubility in comparison to those prepared using a mincer. Insolubilisation caused a loss in both sarcoplasmic and myofibrillar solubility distinctive for each type of sausage.
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| http://dx.doi.org/10.1016/0309-1740(90)90035-5 | DOI Listing |
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