Results 161 to 170 of about 258,755 (188)

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
openaire   +3 more sources

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
openaire   +2 more sources

Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham

Veterinary Research Communications, 2009
Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham D. P. Lo Fiego & M. Comellini & M. C. Ielo & F. Tassone & L. A.
LO FIEGO, Domenico Pietro, COMELLINI, Michele, IELO, Maria Cristina, F. Tassone, VOLPELLI, Luisa Antonella   +4 more
openaire   +2 more sources

Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham

Meat Science, 2003
A 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, Carlo Corino, Grazia Pastorelli   +2 more
exaly   +3 more sources

Identification and significance of the N-terminal part of swine pyruvate kinase in aged Parma hams

Meat Science, 2003
Within a project aimed at studying the peptide fraction in dry-cured Parma hams, a peptide was purified by means of reversed phase-high performance liquid chromatography (RP-HPLC) and identified by its molecular mass and amino acid sequence analysis.
SFORZA, Stefano, BONI M., RUOZI R., VIRGILI R., MARCHELLI, Rosangela   +4 more
openaire   +3 more sources

Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids

Journal of Agricultural and Food Chemistry, 2006
The effect of the dry-curing processing time on the release of oligopeptides and amino acids was evaluated with 158 Parma hams subdivided into three groups: (1) traditional processing (450 days); (2) extended processing (570 days); and (3) extended aging (690 days).
SFORZA, Stefano, GALAVERNA, Gianni, SCHIVAZAPPA C, MARCHELLI, Rosangela, DOSSENA, Arnaldo, VIRGILI R.   +5 more
openaire   +3 more sources

The purification and structure of taste-active peptide in water-soluble extraction of Parma ham

2011 International Conference on New Technology of Agricultural, 2011
Fractions of the taste-active peptide (G-25-P4-r1) were obtained by gel filtration chromatography, semi-preparative RPHPLC chromatography and analytical RP-HPLC chromatography from the water-soluble extract (WSE) of Parma ham. The peptide's amino acid sequence, Ala-His-Ser-Val-Arg-Phe-Tyr, was gained using MS/MS analysis. It was also synthetic produced
null Dang Yali, null Fu Xiangjin
openaire   +1 more source

Oligopeptides and free amino acids in Parma hams of known cathepsin B activity

Food Chemistry, 2001
Abstract Sixteen Parma hams were manufactured following regular standard procedures up to the 13th month of processing and then divided into two groups according to established levels of cathepsin B activity in fresh hams. Each group was selected in order to include the same number of hams with low or high cathepsin B activity.
SFORZA, Stefano, PIGAZZANI A., MOTTI M., PORTA C., VIRGILI R., GALAVERNA, Gianni, DOSSENA, Arnaldo, MARCHELLI, Rosangela   +7 more
openaire   +2 more sources

Water extractability of the zinc protoporphyrin IX–myoglobin complex from Parma ham is pH-dependent

Food Chemistry
The bright red color of Parma ham is mainly derived from zinc protoporphyrin IX (ZnPP), which exists in both water-soluble and insoluble states. Water-soluble ZnPP mainly binds to hemoglobin, however, the presence of water-insoluble ZnPP remains unexplained.
Yang Zhai, Jun-Ichi Wakamatsu, Haruto Kumura   +2 more
exaly   +3 more sources

Water-extractable zinc protoporphyrin IX in Parma ham predominantly exists as complexes with hemoglobin and myoglobin

Food Bioscience, 2021
Jun-Ichi Wakamatsu, Haruto Kumura
exaly