Results 111 to 120 of about 750 (148)

Analysis of raw meat to predict proteolysis in Parma ham

Meat Science, 2002
Four hundred and thirty-seven pigs (223 purebred Italian Large White, 97 Italian Landrace, and 117 Duroc), were studied to examine the effect of breed on meat quality and assess the possibility of relating proteolysis of dry-cured hams to raw meat quality. The Duroc pigs had intramuscular fat contents and water holding capacities (M.
C, Schivazappa, M, Degni, L, Nanni Costa, V, Russo, L, Buttazzoni, R, Virgili   +5 more
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Changes in volatile compounds of Parma ham during maturation

Meat Science, 1996
Changes in the aromatic profile of Parma ham caused by the normal course of aging up to 12 months were examined in order to identify distinctive signals for different maturing periods (6, 9, 12 months). The 28 samples analysed, divided among the three periods mentioned above, provided an aromatic profile in which methyl esters were the most relevant ...
L, Bolzoni, G, Barbieri, R, Virgili
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The Quality in Parma Hams as Related to Halothane Reactivity

1987
In the present study data are reported concerning hams from halothane negative and halothane positive crossbred pigs, slaughtered at about 130 kg live weight. Seasoning losses were higher in hams from halothane positive pigs, but the difference was not statistically significant.
SANTORO P, LO FIEGO, Domenico Pietro
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Survival of Swine Vesicular Disease Virus in “Prosciutto di Parma” (Parma Ham)

Canadian Institute of Food Science and Technology Journal, 1985
Abstract Experiments were conducted at the Plum Island Animal Disease Center of the Agricultural Research Service, United States Department of Agriculture and at the Istituto Zooprofilattico, Brescia, Italy, to determine if the processing and curing of the Parma hams would inactivate swine vesicular disease virus. The experimental data indicated that
P.D. McKercher, J.H. Blackwell, R. Murphy, J.J. Callis, G.F. Panina, A. Civardi, M. Bugnetti, F. De Simone, F. Scatozza   +8 more
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Proteomics of Parma Dry-Cured Ham: Analysis of Salting Exudates

Journal of Agricultural and Food Chemistry, 2017
The production of Parma dry-cured ham involves the steps of salting, drying, and ripening. Although sea salt is the only preserving agent, there are strategies being developed with the goal of reducing salt content in order to decrease its negative impact on consumer health.
Paredi G., Benoni R., Pighini G., Ronda L., Dowle A., Ashford D., Thomas J., Saccani G., Virgili R., Mozzarelli A.   +9 more
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Risk assessment for listeriosis in consumers of Parma and San Daniele hams

Food Control, 2007
Abstract Following the detection of Listeria monocytogenes in samples of dry cured ham imported in the USA from Italy, the Italian Ministry of Health planned a risk assessment for listeriosis in ham consumers. The risk assessment was performed according to international guidelines set by FAO and WHO.
Armando Giovannini, Giacomo Migliorati, Vincenza Prencipe, Davide Calderone, Carlo Zuccolo, Paolo Cozzolino   +5 more
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The effects of soybean press cake on Parma ham quality

2013
Despite of a lack of specific recent literature, press cakes (mechanical extraction) are not presently allowed in PDO (Protected Designation of Origin) hams production due to possible negative effects on fat stability during seasoning tied to their high linoleic acid content.
NANNONI, ELEONORA, MARTELLI, GIOVANNA, P. Parazza, SARDI, LUCA   +3 more
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Formation of zinc protoporphyrin IX in Parma‐like ham without nitrate or nitrite

Animal Science Journal, 2009
ABSTRACTZinc protoporphyrin IX (ZPP) is a characteristic red pigment in meat products that are manufactured without the addition of a curing agent such as nitrate or nitrite. To examine the effects of impurities such as mineral components in sea salt on the formation of ZPP, we manufactured Parmatype dry‐cured hams that were salted with refined salt or
Jun-ichi, Wakamatsu, Juichi, Uemura, Hiroko, Odagiri, Jun, Okui, Nobutaka, Hayashi, Shoji, Hioki, Takanori, Nishimura, Akihito, Hattori   +7 more
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The Coexistence of PDO and Brand Labels: The Case of the Ready-sliced Parma Ham

2014
The general purpose of the paper is to investigate consumer's attitude towards high quality agri-food products. The research analyses PDO labelled products packaged by law in the production area. Within the same area, the Producers' Group imposes the use of the Consortium label as a quality sign.
Arfini, Filippo, Pazzona, Marina, Arfini, Filippo, Pazzona, Marina   +3 more
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Biochemical and microbiological events of Parma ham production technology.

Microbiologia (Madrid, Spain), 1993
Parma ham technology relies on a few basic points. They are: a fresh meat substantially free of microbial deep contamination, a relatively long phase (up to 100 days) at cold temperatures at the beginning of processing, an uncovered muscular surface as reduced as possible, a long period of maturation.
CHIZZOLINI R., ROSA P., NOVELLI, ENRICO
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