Results 11 to 20 of about 750 (148)

Does Ivermectin Pollute the Surroundings of Swine Farms? [PDF]

Vet Med Sci
This study assessed ivermectin residues in faeces and environmental samples from intensive swine farms in Emilia‐Romagna, Italy. Faecal concentrations varied by administration route, with oral treatment leading to higher early excretion. Residues in fertilised soil sometimes exceeded ecotoxic thresholds, highlighting environmental risks and the need ...
Carrillo Heredero AM, Butovskaya E, Segato G, Calzetta L, Menotta S, Bertini S.   +5 more
europepmc   +2 more sources

Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study

Animal, 2023
A genome-wide association study (GWAS) was performed as a preliminary step to identify regions potentially related to ham quality traits. In this research, genomic information was obtained from 238 commercial hybrid pigs utilising the GeneSeek® Genomic ...
J. Vegni, M. Zappaterra, R. Davoli, R. Virgili, N. Simoncini, C. Schivazappa, A. Cilloni, P. Zambonelli   +7 more
doaj   +1 more source

Financial performance of companies associated with the PDO Parma ham consortium: Analysis by quartile of firms

Journal of Agriculture and Food Research, 2023
Agri-food companies ensure food needs of consumers and play a role in protecting health, environment and local territories. For this reason, food and drinks protected by geographical collective marks products (PDO, PGI, TSG) are protected by the European
Mattia Iotti, Elisa Manghi, Giuseppe Bonazzi   +2 more
doaj   +1 more source

Pea (Pisum sativum) and faba bean (Vicia faba L.) seeds as protein sources in growing-finishing heavy pig diets: effect on growth performance, carcass characteristics and on fresh and seasoned Parma ham quality

Italian Journal of Animal Science, 2011
The effect of pea and faba bean inclusion in growing-finishing heavy pig diets was evaluated. The following iso-lysinic and iso-energetic diets offered to the pigs in three phases (40-80; 80-120; 120-160 kg) were compared: CTR, control diet with soybean ...
Aldo Prandini, Samantha Sigolo, Mauro Morlacchini, Carla Cerioli, Francesco Masoero   +4 more
doaj   +3 more sources

Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation

Ultrasonics Sonochemistry, 2021
The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zinc-protoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian Parma ham.
B. Abril, E.A. Sanchez-Torres, R. Bou, J.V. Garcia-Perez, J. Benedito   +4 more
doaj   +1 more source

Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham

Microorganisms, 2020
Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the
Lucilla Iacumin, Martina Arnoldi, Giuseppe Comi   +2 more
doaj   +1 more source

The multivariate approach identifies relationships between pre-slaughter factors, body lesions, ham defects and carcass traits in pigs.

PLoS ONE, 2021
Abattoir meat inspection has been proposed for the collection of welfare outcomes. The identification of suitable animal-based measures (ABM) is still a critical point that needs to be implemented to avoid collinearity among measures.
Marika Vitali, Paolo Bosi, Elena Santacroce, Paolo Trevisi   +3 more
doaj   +1 more source

Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite

Foods, 2016
Dry cured hams were investigated for their ability to develop red color even at low temperature (3–4 °C) and in the absence of added nitrites; results were compared with those obtained from nitrite-free hams made at conventional warm maturing ...
Giovanni Parolari, Agnese Aguzzoni, Tania Toscani   +2 more
doaj   +1 more source

Consumer awareness of sustainable supply chains: A choice experiment on Parma ham PDO

Science of The Total Environment, 2022
The food system produces emissions at all stages, from agriculture and its inputs, and the livestock sector is nowadays one of the most significant contributors to environmental problems. The European swine production system is mainly intensive and generates high external costs such as water and air pollution.
C. Mazzocchi, L. Orsi, F. Zilia, M. Costantini, J. Bacenetti   +4 more
openaire   +2 more sources

IMAGING, SENSORY PROPERTIES AND FATTY ACID COMPOSITION OF PARMA HAM AND “NERO DI PARMA HAM”

Italian Journal of Food Science, 2018
This paper provides preliminary results on “Nero di Parma” ham analysing fatty acid composition from fat and muscle tissues in three locations. Computerized Tomography (CT) and sensory characteristics were also performed. The same measurements were investigated in Parma ham too.
PASTORELLI, G., PANSERI, S., CURONE, G., ZANON, A., DI GIANCAMILLO, M.   +4 more
openaire   +1 more source