Article
Agriculture, Dairy & Animal Science
Martina Zappaterra, Paolo Zambonelli, Cristina Schivazappa, Nicoletta Simoncini, Roberta Virgili, Bruno Stefanon, Roberta Davoli
Summary: This study explored the associations between genetic markers and ham traits obtained through non-invasive technologies during the salting process. It identified genetic markers linked to ham weight loss during salting, potentially useful for enhancing the quality of PDO dry-cured hams.
Article
Food Science & Technology
Qicheng Huang, Ruoyu Xie, Xiaoli Wu, Ke Zhao, Huanhuan Li, Honggang Tang, Hongying Du, Xinyan Peng, Lihong Chen, Jin Zhang
Summary: A label-free proteomics strategy was used to explore the protein differential profile between Jinhua fatty ham (FH) and lean ham (LH). The results showed that fat removal significantly promoted protein degradation, amino acid metabolism, and the oxidative phosphorylation process in Jinhua lean ham. These findings provide theoretical supports for developing healthier low-fat meat products.
Article
Chemistry, Applied
Aline Bonifacie, Aurelie Promeyrat, Gilles Nassy, Philippe Gatellier, Veronique Sante-Lhoutellier, Laetitia Theron
Summary: Nitrite, when added to cured and cooked meat, enhances heme iron nitrosylation and S-nitrosation but not N-nitrosation. The presence of ascorbate helps reduce nitrosamine levels and protect nitrosothiols from degradation. The study provides new insights into the chemical reactivity of NOCs in a cured meat model.
Article
Food Science & Technology
Alessandro Toscano, Diana Giannuzzi, Isaac Hyeladi Malgwi, Veronika Halas, Paolo Carnier, Luigi Gallo, Stefano Schiavon
Summary: This study explores the influence of 4 feeding strategies on the quality of dry-cured ham. The results show that different feeding strategies have different effects on the weight of the ham, lean protein content, fat cover depth, and fatty acid composition.
Article
Food Science & Technology
Wenjie Shao, Yan L. Campbell, Thomas W. Phillips, Charles Freeman, Xue Zhang, Jasmine D. Hendrix, K. Virell To, Thu Dinh, William D. Rogers, M. Wes Schilling
Summary: Eight treatments of edible coatings and nets, including liquid smoke (SP and 24P) and xanthan gum (XG), were evaluated for their effectiveness in controlling mite growth on dry-cured hams. Both coating and netting treatments of 1% SP + 1% XG effectively controlled mite growth. Increasing the concentration of SP from 1% to 2% in the SP-only treatments did not control mite growth in the coating, but it did in the nets. Coating and netting treatments with 2% 24P + 1% XG also effectively controlled mite growth, with ham cubes infused with 1% and 2% 24P in the nets having mite numbers of 4.6 and 9.4, respectively. SP did not affect the sensory attributes of the ham. The results suggest that liquid smoke can be potentially used in coatings or ham nets to control mites in an integrated pest management program for dry-cured hams.
Article
Food Science & Technology
Beatriz Munoz-Rosique, Eva Salazar, Julio Tapiador, Begona Peinado, Luis Tejada
Summary: This study aimed to investigate the effects of breed and processing on the physical-chemical and sensory characteristics of Iberian dry-cured ham. The results showed that both breed and processing had significant impacts on the composition and properties of the ham. Deboning and salt reduction influenced the hardness and elasticity of the ham, but consumers preferred the original breed with higher fat content.
Article
Entomology
Wenjie Shao, Yan L. Campbell, Thomas W. Phillips, Charles Freeman, Santanu Kundu, Courtney A. Crist, J. Byron Williams, M. Wes Schilling
Summary: The research shows that chitosan-coated nets, combined with xanthan gum and propylene glycol, can help control mite growth on dry-cured hams, with no significant impact on the sensory attributes of the ham slices.
JOURNAL OF STORED PRODUCTS RESEARCH
(2021)
Article
Food Science & Technology
Ma Genoveva Millan Vazquez de la Torre, Jose Luis Sanchez-Ollero, Ma Genoveva Dancausa Millan
Summary: The study reveals that factors such as supply, local gastronomy, and heritage have a strong influence on ham tourism. Pull factors include visiting dryers, pastures, and ham museums. The profile of ham tourists shows high satisfaction and a willingness to repeat the experience. However, it is suggested that routes combining other well-known gastronomic products, such as wine, should be created, along with marketing campaigns to promote this tourist product in national and international markets.
Article
Microbiology
Jin Zhang, Ke Zhao, Huanhuan Li, Shuangxi Li, Weimin Xu, Lihong Chen, Jing Xie, Honggang Tang
Summary: The physicochemical property, volatile flavor compounds, and microbial community structure of Jinhua fatty ham (FH) and lean ham (LH) were investigated and compared. FH had higher pH and slightly lighter and yellower color than LH. FH had generally richer aldehydes, ketones, esters, heterocyclic, and sulfur-containing compounds, while LH showed higher abundance of total alcohols and acids.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Andres Martin-Gomez, Natalia Arroyo-Manzanares, Maria Garcia-Nicolas, Angela Lopez-Lorente, Soledad Cardenas, Ignacio Lopez-Garcia, Pilar Vinas, Manuel Hernandez-Cordoba, Lourdes Arce
Summary: The study used Raman spectroscopy as a rapid screening tool to successfully differentiate dry-cured Iberian ham samples of different feeding regimes and breeds, providing new possibilities for preventing labeling fraud. The method showed high validated classification rates for feeding regime (83.3%) and breed (86.7%), with an interlaboratory study confirming its applicability with a validated rate above 80% for 52 samples.
Review
Agriculture, Dairy & Animal Science
B. Lebret, M. Candek-Potokar
Summary: The quality of pork products depends on the properties of the raw material and processing conditions. Factors such as pig husbandry practices and processing techniques influence the quality of processed pork products. Cooked ham and dry-cured ham are two important processed pork products that are affected by various factors in both animal production and processing steps. The variability of raw material poses challenges for achieving uniformity and homogeneity in processed pork products. The properties of raw material and processing conditions interact to determine the quality attributes of cooked ham and dry-cured ham. The quality of the products is built along the entire chain from farm to fork.
Article
Food Science & Technology
Vladana Grabez, Elena Coll-Brasas, Elena Fulladosa, Elin Hallenstvedt, Torunn Thauland Haseth, Margareth Overland, Per Berg, Bjorg Egelandsdal
Summary: Innovative feeding strategies can improve the quality properties of raw material and dry-cured products. Adding seaweed to the diet can increase the iodine and arsenic content in lamb meat, without affecting the taste of dry-cured products.
Article
Immunology
Mariele Guerra, Natalia B. Carvalho, Silvane Santos, Mauricio T. T. Nascimento, Renata Sa, Augusto M. M. Carvalho, Edgar M. M. Carvalho, Lucas P. P. Carvalho
Summary: This study found that HTLV-1 infected individuals, especially those with HAM/TSP, have higher levels of MMP-9 production. MMP-9 levels are positively correlated with viral load and TNF levels. These findings suggest an association between MMP-9 production and the proinflammatory state associated with HTLV-1 infection.
FRONTIERS IN IMMUNOLOGY
(2022)
Article
Food Science & Technology
Rui Li, Cuizhu Geng, Zhemin Xiong, Yingying Cui, E. Liao, Lijuan Peng, Weiping Jin, Haibin Wang
Summary: Protein degradation during the processing of dry-cured ham has significant influences on the flavor and quality of the product. This study investigated the degradation kinetics of myofibrillar proteins (MPs) and sarcoplasmic proteins (SPs) extracted from the biceps femoris muscle during the processing of Xuan'en ham. A correlation between protein degradation and flavor formation was identified.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Immunology
Tatiane Assone, Soraya Maria Menezes, Fernanda de Toledo Goncalves, Victor Angelo Folgosi, Gabriela da Silva Prates, Tim Dierckx, Marcos Braz, Jerusa Smid, Michel E. Haziot, Rosa M. N. Marcusso, Flavia E. Dahy, Evelien Vanderlinden, Sandra Claes, Dominique Schols, Roberta Bruhn, Edward L. Murphy, Augusto Cesar Penalva de Oliveira, Dirk Daelemans, Jurgen Vercauteren, Jorge Casseb, Johan Van Weyenbergh
Summary: This study investigated potential biomarkers of immunopathogenesis and therapeutic response in HAM/TSP. The results showed that older age, female sex, and higher proviral load are risk factors for HAM/TSP. Systemic cytokine IL-6 and the chronic inflammatory marker GlycA displayed an "inflammaging" signature in asymptomatic individuals, but not in HAM/TSP patients. IFN-gamma and IL-17A were identified as biomarkers of untreated HAM/TSP, while pre-treatment GlycA and TNF levels predicted therapeutic response to prednisolone pulse therapy.
JOURNAL OF NEUROINFLAMMATION
(2022)
