Heavy Pigs Reared for Italian Dry-Cured Products: Does Immunocastration Influence the Fatty Acid Profile of Loins and Backfat? [PDF]
Animals (Basel)Comin M +7 more
europepmc +1 more source
A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing. [PDF]
FoodsMolina JRG +3 more
europepmc +1 more source
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.
Jun-Ichi Wakamatsu
exaly +7 more sources
Evaluation of the oxidation state and metal concentration in the adipose tissue of Parma ham
Meat Science, 2007 The 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 +2 more
exaly +5 more sources
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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
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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Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt [PDF]
European Food Research and Technology, 2004 Lipophilic and hydrophilic extracts of the red pigments from Parma ham and nitrosylated pigment of dry-cured ham produced with nitrite salt were prepared with acetone/water (75/25 v/v %) solution and aqueous phosphate buffer, respectively.
Leif H Skibsted, Jens Møller
exaly +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
Analysis of raw meat to predict proteolysis in Parma ham
Meat Science, 2002Four 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 +5 more
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Changes in volatile compounds of Parma ham during maturation
Meat Science, 1996Changes 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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