Results 141 to 150 of about 139,733 (225)

A note on the relationships between cured-cooked and dry-cured ham processing yields

, 2010
Chantier qualité GARight and left hams from 353 pigs slaughtered at around 100 kg body weight were processed into cured-cooked hams and dry-cured hams, respectively.
Sellier, Pierre, Monin, Gabriel
core   +1 more source

ESTUDIO PRELIMINAR SOBRE LA INFLUENCIA DE LA CARRAGENINA KAPPA, KAPPA I.II Y GOMA TARA EN LA VISCOSIDAD Y TIXOTROPÍA DE LAS SALMUERAS DE INYECCIÓN PARA JAMONES COCIDOS PICADOS DE CERDO PRELIMINARY STUDY ON THE INFLUENCE OF KAPPA, KAPPA I.II CARRAGEENAN AND TARA GUM IN THE VISCOSITY AND THIXOTROPY OF INJECTION BRINES FOR COOKED CHOPPED HAMS OF PORK

Revista Facultad Nacional de Agronomía Medellín, 2010
El presente estudio determinó el efecto que sobre la viscosidad y la tixotropía de una salmuera de masajeo para jamones picados cocidos de cerdo, tiene la adición de carragenina kappa, carragenina kappa I.II y goma tara, cuando son usadas a un nivel del ...
Fabio Alexander Molina Cote, Diego Alonso Restrepo Molina, Jairo Humberto López Vargas   +2 more
doaj  

Processamento do presunto "cook-in" de cordeiros Processing of cook-in ham of lambs

Ciência Rural, 1999
Este trabalho teve por objetivo desenvolver tecnologia para produto curado (presunto "cook-in"), com pernis de cordeiros cruza Texel x Corriedale em associação com tratamentos tecnológicos (massagem em "tumbler" e processo "cook-in"). O estudo foi desenvolvido pela EMBRAPA/CPPSUL e Universidade Federal de Santa Maria, RS, Brasil.
Eliane Mattos Monteiro, Nelcindo Nascimento Terra   +1 more
openaire   +1 more source

Draft Genome Sequence of Listeria monocytogenes Serovar 1/2a Strain IZSAM_Lm_14-16064, Isolated from an Italian Cooked Ham in 2014. [PDF]

Microbiol Resour Announc, 2020
Di Lollo V, Orsini M, Acciari V, Cammà C, Centorame P, Centorotola G, Curini V, Di Pasquale A, Rinaldi A, Pongolini S, Torresi M, Pomilio F.   +11 more
europepmc   +1 more source

Preservation of aroma in a nitrite-free cooked ham

, 2014
Le nitrite est un ingrédient essentiel à la fabrication du jambon cuit, pourtant les risques sanitaires dont il est accusé remettent en question son utilisation. L’emploi de cet unique additif permet de remplir de nombreuses fonctions comme la protection antioxydante et antimicrobienne mais aussi le développement de la couleur et de l’arôme.
openaire   +2 more sources

Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages. [PDF]

Microbiol Resour Announc, 2020
Candeliere F, Raimondi S, Spampinato G, Tay MYF, Amaretti A, Schlundt J, Rossi M.   +6 more
europepmc   +1 more source

Effects of Locus Bean Gum, Kappa Carrageenan and Iota Carrageenan on the Syneresis, Texture and Some Sensory Characteristics of Cooked Ham / Efecto de la Goma de Algarrobo, la Carragenina Kappa y la Carragenina Iota Sobre la Sinéresis, Textura y Algunas C

Revista Facultad Nacional de Agronomía Medellín, 2013
The current study evaluated the effect of the additionof locus bean gum (LBG), Kappa carrageenan (KC) and Iotacarrageenan (IC) on some characteristics of cooked ham.
César Augusto Sepúlveda Cossio, Diego Alonso Restrepo Molina, Kenneth Roy Cabrera Torres   +2 more
doaj  

Development of Reduced-Sodium Cooked Ham Using NaCl Substitutes: Impact on Instrumental and Sensory Properties. [PDF]

J Food Sci
Cardim SCM, Freire da Costa G, Pollonio MAR, Behrens JH, Bicas JL.   +4 more
europepmc   +1 more source

Antioxidant active packaging systems to extend the shelf life of sliced cooked ham. [PDF]

Curr Res Food Sci, 2019
Pateiro M, Domínguez R, Bermúdez R, Munekata PES, Zhang W, Gagaoua M, Lorenzo JM.   +6 more
europepmc   +1 more source

The development of an analytical method to evaluate the nitrosamine profile in cooked ham with different preservatives and in rat feces fed with them. [PDF]

Anal Bioanal Chem
Giménez-Campillo C, Guerrero-Núñez Y, Campillo N, Arroyo-Manzanares N, Guillén I, Vizcaíno P, de Torre-Minguela C, Viñas P.   +7 more
europepmc   +1 more source