Foods, 2023 Cooked ham is a popular, ready-to-eat product made of pork meat that is susceptible to microbial growth throughout its shelf life. In this study, we aimed to monitor the microbial growth and composition of nine vacuum-packed cooked ham lots using plate ...
Azra Mustedanagic +6 more
doaj +3 more sources
Regulation of Inflammatory Response and the Production of Reactive Oxygen Species by a Functional Cooked Ham Reformulated with Natural Antioxidants in a Macrophage Immunity Model [PDF]
Antioxidants, 2019 Nowadays, more consumers demand healthier products. A way to offer such products is to functionalize them using health-promoting bioactive compounds. Meat and meat products are high in essential nutrients; however, their excessive consumption implies a ...
Antonio Serrano, Gaspar Ros, Gema Nieto
doaj +2 more sources
Modelling the growth rate of Listeria monocytogenes in cooked ham stored at different temperatures [PDF]
Journal of Veterinary Research, 2017 Introduction: The purpose of the study was to determine and model the growth rates of L. monocytogenes in cooked cured ham stored at various temperatures.
Szczawiński Jacek +4 more
doaj +2 more sources
Determination of Nisin Concentration to Control <i>Listeria monocytogenes</i> in Cooked Ham. [PDF]
Indian J MicrobiolListeria monocytogenes contamination may occur after thermal processing of cooked ham. This study aimed to determine the effective nisin concentration to inhibit the growth of L. monocytogenes. Two batches of ham were prepared by adding 12.5 mg nisin/kg ham at brine injection (assay 1) or tumbling stage (assay 2).
Laranja DC +4 more
europepmc +3 more sources
Influence of cooking process on protein fractions in cooked ham and mortadella
Italian Journal of Animal Science, 2011 The mortadella is a pork meat sausage (in natural or artificial bowel) accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained
G. Vonghia +5 more
doaj +2 more sources
Relating texture perception of cooked ham to the bolus evolution in the mouth
Food Research International, 2019 The aim of the present study was to characterize the dynamics of the bolus formation that take place during mastication of commercial cooked ham samples. In addition, the relationships between these properties and texture perception were studied. Five commercial samples which presented different mechanical properties and moisture contents were studied.
Amparo Tarrega, Alma Alarcón-Rojo
exaly +4 more sources
Probabilistic MIC modelling for AMR risk assessment [PDF]
EFSA JournalUnderstanding the minimum inhibitory concentration (MIC) of antibiotics is crucial for developing targeted strategies to combat antimicrobial resistance (AMR) in the food chain.
Alba Puente +6 more
doaj +2 more sources
Dampak Pembatalan Penjelasan Pasal 43 Ayat (2) Undang-Undang Pengadilan HAM terhadap Penyelesaian Kasus-Kasus Pelanggaran HAM Berat Sebelum Tahun 2000 [PDF]
, 2023 The objective of this research is to examine and elaborate on the impact of the cancellation of the explanation of Article 43 paragraph (2) of Law Number 26 Year 2000 About Court of Human Rights (HAM) on the mechanisms and the role of the House of ...
Sujatmiko, Sujatmiko
core +1 more source
Evaluasi Pelaksanaan Kurikulum Berbasis HAM pada Sekolah Dasar [PDF]
, 2023 The Government needs to propose human rights-based education for all level of education, i.e. from Elementary School to the University. Human Rights education activities expected to become an integrated approach through daily activities of civil ...
Zainuddin, Denny, Utami, Penny Naluria
core +1 more source
Poultry Science, 2023 : The objective of this study was to evaluate the general quality attributes and shelf stability of reduced-salt and sous-vide cooked chicken breast hams during 4 weeks of refrigerated storage (4°C).
D.H. Song +5 more
doaj +1 more source