Influence of ham weight, trimming and pressing on Istrian dry-cured ham seasoning loss
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چکیده
منابع مشابه
Volatile compounds and sensorial traits of "Toscano" dry-cured ham
The aims of this study were to evaluate the effect of seasoning time on aromatic profiles and to describe the sensorial profile of “Toscano” dry-cured ham. At this aim ten hams, cured according to the rule of “Toscano” PDO label, were sampled at the begin of seasoning and at 1, 3, 6 and 12 months. The samples of muscular tissue were submitted to volatile compounds analysis by SPME-GC/MS. At the...
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The association between carcass and ham traits in a pig population used to produce dry-cured ham was studied using canonical correlation analysis. The carcass traits examined were hot carcass weight (HCW), backfat thickness (BT) and loin depth (LD), and the ham traits studied were gross ham weight (GHW), trimmed ham weight (THW), ham inner layer fat thickness (HIFT), ham outer layer fat thickne...
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In laboratory media, 10 of 16 isolates of Aspergillus versicolor from country-cured ham were capable of producing sterigmatocystin. Three of these isolates were tested and found to produce sterigmatocystin on country-cured ham after 14 days of incubation at 20 or 28 C.
متن کاملBiocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham
Twelve yeast strains isolated from the surface of Italian typical dry-cured hams, belonging to D. hansenii, D. maramus, C. famata, C. zeylanoides and H. burtonii species, and previously selected for their ability to grow in dry-cured ham-like substrates, were screened for antagonistic activity against a toxigenic strain of P. nordicum and inhibition of ochratoxin A (OTA) biosynthesis. On averag...
متن کاملQuality of dry cured ham: Methods for authentication of geographical origin, rearing system and technology
Traceability and authentication of meat and meat products are major concern for consumers, producers and retailers. In Europe, several areas produce high quality dry cured hams under Protected Designation Origin. Efficient and objective methods must be developed to assess origin of dry cured hams. This paper is focused on methods to assess geographical origin, rearing systems and processing con...
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ژورنال
عنوان ژورنال: Italian Journal of Animal Science
سال: 2005
ISSN: 1828-051X
DOI: 10.4081/ijas.2005.3s.85