Results 31 to 40 of about 4,560 (176)
Pesquisa Agropecuária Brasileira, 2007 O objetivo deste trabalho foi avaliar o efeito da vitamina E sobre o desempenho, características de carcaça e qualidade do presunto. Noventa e seis suínos foram submetidos aos seguintes tratamentos: controle, 100, 200 e 400 mg de vitamina E por kg de ...
Vera Lúcia Ferreira de Souza +3 more
doaj +1 more source
Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion [PDF]
Royal Society Open Science, 2018 Xuanwei ham is especially rich in a large amount of peptides and free amino acids under the action of protein degradation. Some of these peptides can potentially exert bioactivities of interest for human health.
Le Wang +8 more
doaj +1 more source
Biomolecules, 2021 Formulations with lactate as an antimicrobial and high-pressure processing (HPP) as a lethal treatment are combined strategies used to control L. monocytogenes in cooked meat products. Previous studies have shown that when HPP is applied in products with
Cristina Serra-Castelló +5 more
doaj +1 more source
Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham
Czech Journal of Food Sciences, 2019 The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources.
Markéta Adamcová +4 more
doaj +1 more source
Thermo-physical Properties of Cooked Ham
International Journal of Food Properties, 2005 Experimental studies were carried out to determine thermal conductivity (k), thermal diffusivity (α), specific heat at constant pressure (cp), and density (ρ) of cooked ham as functions of both sample moisture content (M) and temperature (T). Thermal conductivity was measured using the heat-line-source probe, thermal diffusivity by Dickerson method ...
Oliveira, G. S. +3 more
openaire +2 more sources
Foods, 2021 The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate ...
Sumari Schutte +3 more
doaj +1 more source
Radio frequency cooking of pork hams followed with conventional steam cooking
LWT, 2020 Radio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this work was to develop a two-step cooking process in a RF tunnel and in a steam oven (RF-ST) for pork hams and compare it to cooking in a steam oven (ST). The temperature distribution was monitored
Israel Muñoz +6 more
openaire +2 more sources
Quality Assessment of Cooked Ham from Medium-Heavy Pigs Fed with Antioxidant Blend
SciThe aim of the study was to evaluate the effect of pig dietary supplementation with an antioxidant mixture (150 mg of Vitamin E and 15 mg of verbascoside from Verbenaceae extract) for 38 days before slaughter on the quality parameters of cooked ham.
Raffaella Rossi +4 more
doaj +1 more source
Italian Journal of Food Safety, 2015 The aim of this study was to evaluate the dietary effect of feeding pigs with diets enriched with sweet chestnut wood (Castanea sativa Mill.) or oregano (Origanum vulgaris L.) extract on the microbiological and chemical characteristics of cooked pork ham.
David Ranucci +7 more
doaj +1 more source
Toward the Prediction of the PSE-Like Muscle Defect in Cooked Hams
Meat and Muscle Biology, 2020 Pale Soft Exudative (PSE)-like muscle defect is of great importance in the cooked ham industry because of the economic losses it can cause. The flagship product is the “Jambon supérieur,” a polyphosphate-free cooked ham, usually sold sliced and packaged.
Annie Venien +10 more
doaj +2 more sources