PATTERN OF MUSCLE PROTEOLYTIC AND LIPOLYTIC ENZYMES FROM LIGHT AND HEAVY PIGS

Samples of muscle Semimembranosus were removed from light and heavy po rk hams 3 days after slaughtering and analysed for chemical compositio n and proteolytic and lipolytic enzyme activity. Light hams were highe r in moisture content and cathepsin (B and B+L) activity, and lower in peptidase (pyroglutamyl and dipetidyl IV) activity; the absence of fu rther differences in proteolytic and in lipolytic enzymes could be due to large variation coefficients found within both ham classes. The us e of principal components analysis displayed distinct patterns for lig ht and heavy samples, with the latter being mainly characterised by gr eater peptidase-to-proteinase ratio and, to a lesser extent, by higher lipase activity. It was concluded that different chemical and enzyme patterns in fresh meat might be the cause of the wide variations in pr otein and lipid breakdown mechanisms that are often encountered in dry -cured pork derivatives.