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Animal Industry Report

Extension Number

ASL R3041

Topic

Animal Products

Summary and Implications

Measurement of the antioxidant peptide content of six commercial dry-cured hams each from a different processor showed a wide range of peptide concentrations and antioxidant activity, but no clear association with processing variables such as drying and aging time, smoke application or cooking treatments. Thus, while the dry-curing process for hams has potential to result in significant production of antioxidant peptides, specific processing conditions considered in this study do not appear to affect production of these peptides.

Copyright Holder

Iowa State University

Language

en

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