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Dissecting the causal association of diet with thyroid cancer: a systematic review with meta-analysis and mendelian randomization analysis. [PDF]
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Protein and Lipid Oxidation in Parma Ham during Production
Journal of Agricultural and Food Chemistry, 2012Lipid oxidation adds to the characteristic flavor of dry-cured products, but the role of protein oxidation in the production of such meats is unknown. Lipid and protein oxidations in biceps femoris (BF) and semimembranosus (SM) muscles were evaluated throughout the production period of Parma ham (0-13 months). Lipid oxidation, determined as primary and
Glykeria Koutina +2 more
exaly +4 more sources
Red Pigment of Parma Ham and Bacterial Influence on its Formation
Journal of Food Science, 1996ABSTRACT The red pigment of Parma ham was compared with the myoglobin derivatives present in meat and meat products. Spectral patterns of 75% acetone extracts and electron spin resonance spectra from Parma ham differed from those of the myoglobin derivatives.
H. MORITA, J. NIU, R. SAKATA, Y. NAGATA
exaly +2 more sources
Evaluation of the oxidation state and metal concentration in the adipose tissue of Parma ham
Meat Science, 2007The effect of different dietary fat supplements: A, no added fat; B, 3% added lard and C, 3% added partially hydrogenated lard (PHL), were evaluated in dry cured Parma ham fat by determination of the lipid oxidation indices, R1 and R2, on a total of 30 Italian Landrace×Italian Large White pigs.
Andrea Marchetti, Daniela Manzini
exaly +4 more sources
Quantitative determination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLC
Meat Science, 2009We measured the contents of Zn protoporphyrin IX (ZPP), heme and protoporphyrin IX (PPIX) in Parma ham by simultaneous analysis using high-performance liquid chromatography (HPLC). Extraction with ethyl acetate-acetic acid (4:1) was suitable for the quantitative analysis of ZPP.
Takanori Nsihimura, Jun-Ichi Wakamatsu
exaly +3 more sources
Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing
Meat Science, 2009Protocols were developed to apply Magnetic Resonance Imaging (MRI) to the dry-curing of Italian Parma ham. NMR relaxation analyses were performed on dry-cured hams at different processing stages to evaluate the ranges of variation of (1)H relaxation times T(1) and T(2) in representative ham muscle tissues, due to dehydration and salt uptake.
Paola Fantazzini
exaly +3 more sources
Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation
Food Research International, 2014Abstract During maturation of Parma ham a continuing increase in concentration of glycerol, choline, and free amino acids, as followed for 15 months by high resolution 1H NMR of ham extracts, indicates activity of lipolytic and proteolytic enzymes.
Daniel R Cardoso, Leif H Skibsted
exaly +3 more sources
Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham
Meat Science, 2003A feeding trial with 27 pigs was performed in order to estimate the effect of different dietary fats on the fatty acid composition, flavour and sensory properties of dry-cured Parma hams, ripened for 16 months. The animals received a pelleted diet supplemented with different fat sources: tallow (TA), corn oil (CO), and rapeseed oil (RO).
Ella Pagliarini +2 more
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Survival of Viruses in “Prosciutto di Parma” (Parma Ham)
Canadian Institute of Food Science and Technology Journal, 1987Abstract Co-operative studies were undertaken at the Plum Island Animal Disease Center, Agricultural Research Service, United States Department of Agriculture; at the Istituto Zooprofiiattico Sperimentale, Brescia, Italy and at the Istituto Zooprofiiattico Sperimentale, Sassari, Italy to determine if the causative agents for such diseases as foot-and-
P.D. McKercher +10 more
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