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.
Iowa State University
Zhu, Chao-Zhi; Sebranek, Joseph G.; and Ahn, Dong U.
"Antioxidant Peptides in Commercial Dry-Cured Hams,"
Animal Industry Report:
AS 662, ASL R3041.
Available at: http://lib.dr.iastate.edu/ans_air/vol662/iss1/2