Now showing items 1-4 of 4
Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling
(Meat Science, 2018-02-01)
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 ...
Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams
(Food Research International, 2020-03-09)
There is a growing demand for clean label products and thus the elimination of curing additives in various dry-cured meats is of interest while maintaining colour characteristics. This study was aimed to examine the effect ...
Radio frequency cooking of pork hams followed with conventional steam cooking
(LWT - Food Science and Technology, 2020-01-27)
Radio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this work was to develop a two-step cooking process in a RF tunnel ...
Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition
(Meat Science, 2020-05-16)
The performance of co-extruded alginate coatings containing no extra additives (A), polyglycerol esters of fatty acids (EA), or pea protein (PA) was assessed as an alternative to collagen casings (C) for the manufacturing ...