Study on potential Clostridium botulinum growth and toxin production in Parma ham [PDF]
Italian Journal of Food Safety, 2016 The objective of this study was to investigate Clostridium botulinum growth and toxin production in the industrially manufactured Italian Parma ham. The study focuses on the Parma ham production phase identified as maximum risk to C.
Giuseppe Merialdi +8 more
doaj +5 more sources
Effects of Lavender Essential Oil Inhalation on the Welfare and Meat Quality of Fattening Heavy Pigs Intended for Parma Ham Production [PDF]
Animals, 2023 We assessed the effects of inhalation administration of lavender essential oil (LEO) either once (L1) or twice (L2) a day on animal welfare indicators, carcass and meat quality of Italian heavy pigs.
Eleonora Nannoni +9 more
doaj +2 more sources
Work-related allergies to storage mites in Parma (Italy) ham workers [PDF]
BMJ Open, 2015 Objectives To investigate the role of storage mites in the development of allergic diseases among ham production workers, and to search for early alterations in lung function tests and early inflammation markers in exhaled air.
Federica Tafuro +5 more
doaj +4 more sources
Effect of Temperature on Skipper Fly Piophila casei (Insect: Diptera) Reared on Ham [PDF]
InsectsThe cheese (or ham) skipper, Piophila casei (Linnaeus), belongs to the family Piophilidae and is a detritivore species that feeds on decaying organic matter.
Annalisa Grisendi +7 more
doaj +2 more sources
Full Replacement of Soybean Meal with Soybean Press Cake in Diets of Pigs Intended for Long-Cured Dry Ham Production [PDF]
AnimalsThe study investigated whether the full replacement of chemically solvent-extracted soybean meal (SM) with mechanically extracted soybean press cake (SC) could be carried out in pigs intended for dry-cured ham production.
Luca Sardi +3 more
doaj +2 more sources
A Zn–porphyrin complex contributes to bright red color in Parma ham [PDF]
Meat Science, 2004 The Italian traditional dry-cured ham (Parma ham) shows a stable bright red color that is achieved without the use of nitrite and/or nitrate. In this study we examined the pigment spectroscopically, fluoroscopically and by using HPLC and ESI-HR-MASS analysis.
Wakamatsu, J. +2 more
exaly +4 more sources
Zinc Protoporphyrin IX in Meat and Meat Products: Formation, Application, and Future Perspectives [PDF]
Food Science of Animal ResourcesZinc protoporphyrin IX (ZnPP) is a naturally occurring metalloporphyrin that imparts a bright red color to nitrite-free dry-cured meat products such as Parma ham.
Yeongmi Yoo, Su Min Bae, Jong Youn Jeong
doaj +2 more sources
Longitudinal Study: Swine Inflammation and Necrosis Syndrome in Suckling and Weaned Piglets Is Associated with Tail Length and Integrity in Slaughter Pigs [PDF]
AnimalsSwine Inflammation and Necrosis Syndrome (SINS) is a highly prevalent, predominantly endogenous condition that compromises tissue integrity and animal welfare across different life stages in pigs. Increasing evidence suggests that early-life SINS lesions
Karien Koenders-van Gog +3 more
doaj +2 more sources
Direct demonstration of the presence of zinc in the acetone-extractable red pigment from Parma ham [PDF]
Meat Science, 2007 We studied the presence of zinc in the red pigment extracted from Parma ham by scanning electron microscopy/energy dispersive X-ray microanalysis. The large peak of about 8.6keV and the small peaks at about 1.1keV and 9.5keV were derived from K(α), L(α1) and K(β) X-ray of zinc, respectively.
Takanori Nsihimura +2 more
exaly +4 more sources
Observations on the microbiological flora of canned Parma ham [PDF]
Journal of Hygiene, 1973 SUMMARYA significant proportion of a consignment of branded Parma Ham was found to have ‘blown’ tins; the associated bacterial flora was therefore investigated. No Salmonella or Shigella were found. Clostridium welchii type A and Clostridium bifermentans were isolated in moderate numbers only from enrichment cultures of the ham. Staphylococcus spp. and
J, Cragg, A V, Andrews
openaire +2 more sources