Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham

The effect of high pressure (at 600 and 900 MPa) on the levels of purines and pyrimidines was evaluated in dry-cured and cooked ham. Pressurization of dry-cured ham did not modify purines and pyrimidines contents. On the contrary, treatment at 600 MPa and 900 MPa caused a decrease in guanosine and an increase in adenosine respectively.