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
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
Valorisation of Prosciutto di Parma PDO by-products for the development of protein-rich snacks [PDF]
Frontiers in NutritionIntroductionThere is a growing demand for high-protein products from people who play sports, want to lose weight, or need to gain muscle mass. Among the most useful protein sources are meat-processed products, which, however, have a high environmental ...
Filippo Rossi +11 more
doaj +2 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
Does Ivermectin Pollute the Surroundings of Swine Farms? [PDF]
Vet Med SciThis study assessed ivermectin residues in faeces and environmental samples from intensive swine farms in Emilia‐Romagna, Italy. Faecal concentrations varied by administration route, with oral treatment leading to higher early excretion. Residues in fertilised soil sometimes exceeded ecotoxic thresholds, highlighting environmental risks and the need ...
Carrillo Heredero AM +5 more
europepmc +2 more sources
Animal, 2023 A genome-wide association study (GWAS) was performed as a preliminary step to identify regions potentially related to ham quality traits. In this research, genomic information was obtained from 238 commercial hybrid pigs utilising the GeneSeek® Genomic ...
J. Vegni +7 more
doaj +1 more source
Journal of Agriculture and Food Research, 2023 Agri-food companies ensure food needs of consumers and play a role in protecting health, environment and local territories. For this reason, food and drinks protected by geographical collective marks products (PDO, PGI, TSG) are protected by the European
Mattia Iotti +2 more
doaj +1 more source