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The Quality in Parma Hams as Related to Halothane Reactivity
1987In 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, 1985Abstract 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 +8 more
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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
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Proteomics of Parma Dry-Cured Ham: Analysis of Salting Exudates
Journal of Agricultural and Food Chemistry, 2017The 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. +9 more
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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
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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, M Gombia
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Risk assessment for listeriosis in consumers of Parma and San Daniele hams
Food Control, 2007Abstract 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 +5 more
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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
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The effects of soybean press cake on Parma ham quality
2013Despite 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 +3 more
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Formation of zinc protoporphyrin IX in Parma‐like ham without nitrate or nitrite
Animal Science Journal, 2009ABSTRACTZinc 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 +7 more
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