COMPARISON OF MUSCLE PROTEOLYTIC AND LIPOLYTIC ENZYME LEVELS IN RAW HAMS FROM IBERIAN AND WHITE-PIGS

Muscle enzyme activities in Biceps femoris from Iberian and White cros sbreeds were quantified in vitro to determine possible differences due to crossbreed and the different slaughtering age (12-month-old Iberia n pigs and 6-month-old White pigs). Large differences were found betwe en proteolytic and lipolytic enzyme levels from the skeletal muscle of Iberian pig breed and White pig crossbreed. In raw hams from Iberian pig, calpain and cathepsin (B, L and H) were significantly lower, whil e cathepsin D was significantly higher than in White pigs. Significant ly lower dipeptidyl peptidase (II and IV), aminopeptidase B, leucyl an d pyroglutamyl aminopeptidase activities were found in Iberian pig bre ed compared with White pig crossbreed. Significantly higher levels of dipeptidyl peptidase III and alanyl aminopeptidase and lower activitie s of acid lipase and neutral esterase were found in Iberian breed. It was concluded that lower muscle enzyme activities and in consequence s lower proteolysis and lipolysis should be desirable to obtain higher q uality in dry-cured products. (C) 1998 SCI.