Results 1 to 10 of about 605 (78)
Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX [PDF]
Foods, 2022 The nitrosyl–heme complex is considered the pigment responsible for the development of reddish colour in cooked hams. However, the same reddish colour was observed in a nitrite-free product elaborated with polyphenols, suggesting the presence of other ...
Claudia Giménez-Campillo +6 more
doaj +6 more sources
Treatment of Ready-To-Eat Cooked Meat Products with Cold Atmospheric Plasma to Inactivate Listeria and Escherichia coli [PDF]
Foods, 2023 Ready-to-eat meat products have been identified as a potential vehicle for Listeria monocytogenes. Postprocessing contamination (i.e., handling during portioning and packaging) can occur, and subsequent cold storage together with a demand for products ...
Isabella Csadek +8 more
doaj +2 more sources
Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham [PDF]
Journal of Food Science and Technology, 2011 The colour and lipid oxidative stability of sliced cooked ham stored at 4 °C were studied in relation to dark storage duration, lighting and packaging conditions. Colour stability was monitored by instrumental colour measurement (CIE L*a*b* colour space) whereas lipid stability was measured by the determination of the 2-thiobarbituric acid reactive ...
Els Vossen +2 more
exaly +3 more sources
Colour stability of cooked ham packed under modified atmospheres in polyamide nanocomposite blends
LWT - Food Science and Technology, 2016 Abstract Two novel blends containing a low-density polyethylene (LDPE) and a neat polyamide (PA) or a polyamide nanocomposite (PAN) layers were fabricated and their technological potential was evaluated during the refrigeration of cooked ham in modified atmospheres (MAP).
Elsa Lloret +3 more
exaly +2 more sources
Review: Pork quality attributes from farm to fork. Part II. Processed pork products
Animal, 2022 Pork is often consumed in a very wide variety of products, processed from integral cuts or minced meat using different conservation methods (curing, smoking, cooking, drying, fermenting).
B. Lebret, M. Čandek-Potokar
doaj +1 more source
Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract
Potravinarstvo Slovak Journal of Food Sciences, 2014 The effect of 0.06% propolis ethanol extract on the sensory quality, colour and oxidative stability of cured cooked ham was evaluated. Half of the experimentally processed hams treated with 0.06% ethanolic extract of propolis with ascorbic acid (EEP), only with ascorbic acid (AA) and control samples (C) were sliced and vacuum packaged.
Miroslav Kročko +4 more
openaire +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
Antioxidant active packaging systems to extend the shelf life of sliced cooked ham
Current Research in Food Science, 2019 The effectiveness of active packaging systems with green tea extract and oregano essential oil was checked for their use in sliced cooked ham. Three packaging systems were evaluated: i) control group without active film, ii) ATGT packed with active film ...
Mirian Pateiro +6 more
doaj +1 more source
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
Data in BriefThis article describes a dataset providing sensory and nutritional information for 30 commercial cooked hams (without rind, not flavored) representative of the French commercial segment.The sensory data were collected in two phases.
Michel Visalli +4 more
doaj +1 more source