Results 11 to 20 of about 4,560 (176)
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.
Susana Fiszman, Amparo Tárrega
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
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 +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
Microorganisms, 2021 Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage.
Evelyne Duthoo +5 more
doaj +1 more source
Plant Extracts for the Control of Listeria monocytogenes in Meat Products
Applied Sciences, 2021 The antimicrobial activity of garlic (Allium sativum L.) and onion (Allium cepa L.) plant active extracts was determined against Listeria monocytogenes in two meat products.
Simona de Niederhäusern +5 more
doaj +1 more source