Results 21 to 30 of about 750 (148)

Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham

Italian Journal of Animal Science, 2010
The aim of this study was to estimate the linear and quadratic effects of the proportion of Duroc genes on the characteristicsof seasoned Parma hams by means of a covariance model.
Alberto Bonomi, Claudia Sussi, Paola Superchi, Alessio Zanon, Valentino Beretti, Alberto Sabbioni   +5 more
doaj   +1 more source

Evolution of β-lactams, fluroquinolones and colistin resistance and genetic profiles in Salmonella isolates from pork in northern Italy

Italian Journal of Food Safety, 2022
The European Food Safety Authority and European Centre of Disease Prevention and Control antimicrobial resistance report published in 2021 shows increasing levels of antimicrobial resistance in Salmonella against antibiotics of choice for human ...
Ilaria Carmosino, Silvia Bonardi, Martina Rega, Andrea Luppi, Luca Lamperti, Maria Cristina Ossiprandi, Cristina Bacci   +6 more
doaj   +1 more source

Determinants of purchase intention of traditional handloom apparels with geographical indication among Indian consumers [PDF]

Journal of Humanities and Applied Social Sciences, 2020
Purpose – Consumers often face a dilemma regarding the purchase decisions of traditional handloom apparel because of the non-availability of information cues that would enable them to assess the quality of the product.
Sangeetha K. Prathap, Sreelaksmi C.C.
doaj   +1 more source

A Preliminary Study on the Relationship between Gastric Lesions and Anti-Inflammatory Drug Usage in Heavy Pigs

Veterinary Sciences, 2023
Gastric lesions in pigs cause welfare and economic losses. Their prevalence in heavy pigs reared for premium products (e.g., Parma ham) requires further investigation.
Sergio Ghidini, Federico Scali, Claudia Romeo, Federica Guadagno, Antonio Marco Maisano, Silvio De Luca, Maria Olga Varrà, Mauro Conter, Adriana Ianieri, Emanuela Zanardi, Giovanni Loris Alborali   +10 more
doaj   +1 more source

Preliminary investigation of the use of digital image analysis for raw ham evaluation

Italian Journal of Animal Science, 2010
In order to find objective parameters for the evaluation of pig thighs to be used for PDO processing, digital images of the external surface of 384 left thighs were acquired, to be used for multivariate image analysis.
L. Nanni Costa, F. Tassone, L. A. Volpelli, A. Ulrici, M. C. Ielo, M. Comellini, D. Lo Fiego   +6 more
doaj   +1 more source

Characteristics of a Red Pigment in Parma Ham.

Nihon Yoton Gakkaishi, 1999
パルマハムは, イタリアの伝統的プロシュートハムの一つで, 豚の骨付き大腿肉を原料に海塩のみを用い長い熟成期間をかけて製品化され, 特有の美しい赤色を発現する。我々の研究において, この色素は, 発色剤を用いた一般の生ハム中の赤色色素ニトロソミオグロビン (NOMb) とは異なり, その生成に微生物が関与することを認め, 先に報告した。今回は, 既知の赤色ミオグロビン誘導体との比較を含め, パルマハム色素の特性について検討を行った。パルマハム試料の水抽出液を用い, 以下の項目について分光光学的解析を行い, 別途に調製した赤色Mb誘導体〔NOMbおよびオキシミオグロビン (O2Mb)〕と比較した。1) pHの影響: パルマハム試料の水抽出液をHClあるいはNaOHでpH3～10に調整。2 ...
SAKATA, Ryoichi, MORITA, Hidetoshi, NORIMATSU, Takeshi, NIU, Jun   +3 more
openaire   +2 more sources

Effect of Transport Distance and Season on Some Defects of Fresh Hams Destined for DPO Production

Animals, 2014
Pre-slaughter handling is related to defects in fresh hams that result in exclusion from the DPO Parma chain, including hematomas, lacerations, microhaemorrhages and veining.
Agnese Arduini, Veronica Redaelli, Fabio Luzi, Stefania Dall'Olio, Vincenzo Pace, Leonardo Nanni Costa   +5 more
doaj   +1 more source

Antibiotics in pig meat production: restrictions as the odd case and overuse as normality? Experiences from Sweden and Italy

Humanities & Social Sciences Communications, 2021
For people interested in high-quality food, Italy has long been acknowledged for its production of Parma ham, salami and similar pig meat-based products.
Alexandra Waluszewski, Alessandro Cinti, Andrea Perna   +2 more
doaj   +1 more source

Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling [PDF]

Meat Science, 2018
The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg and ranged from 23 to 85 mg/kg. The heme content averaged 37 mg/kg on a dry matter basis and ranged from 17 to 73 mg/kg.
Ricard Bou, Mar Llauger, Jacint Arnau, Elena Fulladosa   +3 more
openaire   +2 more sources

Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams Perfis de cor e textura de presuntos crus sem osso e reestruturados comparados a presuntos crus tradicionais

Scientia Agricola, 2008
Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams.
Marcela de Rezende Costa, Walter Bergamin Filho, Expedito Tadeu Facco Silveira, Pedro Eduardo de Felício   +3 more
doaj   +1 more source