Results 1 to 10 of about 639 (94)
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 +4 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
A dataset of perception and preferences of French consumers for commercial cooked hams sampled according to their nutritional values and claims. [PDF]
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 +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
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
A case study on microbiological properties of cooked turkey ham with nitrite reduction
Frontiers in Food Science and TechnologyCooked turkey ham is a widely consumed ready-to-eat meat product in which nitrite plays an important role in safety and quality. However, growing health concerns and regulatory constraints have driven efforts to reduce nitrite use.
Maria J. M. Nunes +4 more
doaj +1 more source
Advanced Science, EarlyView.KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang +5 more
wiley +1 more source
Open AgricultureThe objective of this study was to evaluate the viability of a potentially protective culture of L. plantarum LP5 in vacuum-packed cooked ham (CH) and the modifications in the sensory and physicochemical characteristics of the product.
Palacio María Inés +6 more
doaj +1 more source