| Porcine myofibrillar protein (actin) | DSGVT | Papain | 650.3 | Saiga et al. (2003) |
| Porcine myofibrillar protein (unknown) | IEAEGE | Papain | 646.4 | Saiga et al. (2003) |
| Porcine myofibrillar protein (tropomyosin) | DAQEKLE | Papain | 832.5 | Saiga et al. (2003) |
| Porcine myofibrillar protein (tropomyosin) | EELDNALN | Papain | 916.9 | Saiga et al. (2003) |
| Porcine myofibrillar protein (myosin heavy chain) | VPSIDDQEELM | Papain | 1,275.0 | Saiga et al. (2003) |
| Porcine muscle (actomyosin) | DLYA | Papain | 480.5 | Arihara (2006) |
| Porcine muscle (actomyosin) | SLYA | Papain | 452.5 | Arihara (2006) |
| Porcine muscle (actomyosin) | VW | Papain | 303.4 | Arihara (2006) |
| Porcine ham skeletal muscle proteins | GKFNV, HA, LPGGGT, LPGGGHGDL | Dry-cured; Pepsin+trypsin | - | Zhu et al. (2016) |
| Porcine biceps femoris muscle proteins | GLAGA, SAGNPN | Dry-cured | - | Escudero et al. (2013) |
| Porcine fresh ground ham | QYP | Fermentation | - | Ohata et al. (2016) |
| Porcine biceps femoris muscle proteins | DLEE | Dry-cured | 504.2 | Xing et al. (2016) |
| Porcine ham muscle proteins | MDPKYR, TKYRVP | Dry-cured | - | Gallego et al. (2019) |
| Porcine longissimus dorsi muscle | VW, LW | In vitro gastro-intestinal digestion | <3,000 | Martini et al. (2019) |
| Porcine ham muscle proteins (actin) | EAGPSIVHR, ALPHAIMR, AGFAGDDAPR, VAPEEHPTL, DEAGPSIVH, AGPSIVHRK | Dry-cured | 908.1–992.1 | Wang et al. (2021) |
| Porcine ham muscle proteins (tropomyosin) | MDAIKKK, DPIIQDR | Dry-cured | 833.0–856.0 | Wang et al. (2021) |