Peptidomics as a tool for quality control in dry-cured ham processing

A peptidomics approach has been used to study the evolution of peptides throughout the ham dry-curing process, identifying peptides APAPAPAPPKEEKI and PAPAPAPAPAPAPAPPKE, which were only detected at 9 months of process. So, they would constitute good potential markers to control the time of processing and thus the final quality of dry-cured hams.