Application of Natural Pigments in Ordinary Cooked Ham [PDF]
Molecules, 2020 The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (Raphanus sativus L.), hibiscus (Roselle sabdariffa L.) and red beetroot (Beta vulgaris L.), was investigated.
Elisabete M S Castanheira +2 more
exaly +8 more sources
Development and Innovation in Cooked Ham Produced in Spain [PDF]
Foods, 2023 The production of cooked ham has been gaining popularity in recent years in Spain. In general, the production process carried out by the companies remains traditional, and different production methods are therefore being sought to innovate and improve ...
Cristian B. Arenas +3 more
doaj +5 more sources
Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt [PDF]
Microorganisms, 2022 We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt.
Stéphane Chaillou +10 more
doaj +2 more sources
Analysis of microbiota structure in cooked ham as influenced by chemical composition and processing treatments: Identification of spoilage bacteria and elucidation on contamination route [PDF]
Current Research in Food Science, 2022 Spoilage in cooked ham is one of the main challenges where microbial contamination can play a fundamental role. This study aimed to characterize pork-cooked ham's microbial community changes among different food production conditions (formulation and ...
Carla María Blanco – Lizarazo +3 more
doaj +2 more sources
Listeria monocytogenes Survey in Cubed Cooked Ham Packaged in Modified Atmosphere and Bioprotective Effect of Selected Lactic Acid Bacteria [PDF]
Microorganisms, 2020 The aim of this work was to study the presence of Listeria monocytogenes, as well as the potential activity of two bioprotective cultures (Lyocarni BOX-74 and Lyocarni BOX-57), versus a mix of three L.
Lucilla Iacumin +3 more
doaj +2 more sources
Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham [PDF]
AntioxidantsThis study aimed to evaluate the effects of brine enriched with an olive vegetation water (OVW) extract on the physico-chemical, oxidative, and sensory characteristics of cooked ham during storage, as a strategy to partially or totally replace nitrites ...
Dario Mercatante +10 more
doaj +2 more sources
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham [PDF]
Heliyon, 2016 In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements.
Sara Barbieri +7 more
doaj +2 more sources
Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham [PDF]
MicroorganismsThe search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis’ behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when ...
Eugenia Rendueles +5 more
doaj +2 more sources
Anti-Inflammatory and Antioxidant Effects of Regular Consumption of Cooked Ham Enriched with Dietary Phenolics in Diet-Induced Obese Mice [PDF]
Antioxidants, 2020 Oxidative damage and chronic inflammation have been proven as one of the major factors associated with obesity, which increases the incidence of non-communicable chronic diseases.
Antonio Serrano +6 more
doaj +2 more sources
Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life [PDF]
Frontiers in Microbiology, 2022 Sliced cooked ham packaged in a modified atmosphere is a popular ready-to-eat product, subjected to abundant microbial contamination throughout its shelf life that can lead to deterioration of both sensorial properties and safety.
Gloria Spampinato +8 more
doaj +2 more sources