MarblingPredictor: A software to analyze the quality of dry-cured ham slices.

Dry-cured ham is a traditional Mediterranean meat product consumed throughout the world. This product is very variable in terms of composition and consumer's acceptability is influenced by different factors, among others, visual intramuscular fat and its distribution across the slice, also known as marbling. On-line inter and intramuscular fat evaluation and marbling assessment is of interest for classification purposes at the industry.

Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry.

New consumer demands have increased the need for improved food processing and new value-added products that meet the latest quality standards. Changes in eating habits may lead to a preference for lower sodium products, making accurate labelling and nutritional claims important for the industry. The aim of this work was to study the application of Multi-energy X-ray absorptiometry (MEXA) for the determination of nutritional information in sliced packaged dry-cured ham for the industry.

Correction: Grabež et al. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). 2022, , 1043.

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Use and Understanding of Nutrition Labels: Impact of Diet Attachment.

Food labels may have an important function in communicating nutrition information and have considerable potential to influence food choice and dietary behavior. Therefore, the aim of this study was to evaluate Spanish consumers' reasons for reading or not reading nutrition information, their nutrition knowledge, perception and understanding of nutrition label information, and the possible impact of following a diet on all these. A 74-item questionnaire was developed to assess nutrition knowledge, attitude toward food labels, reasons for never reading nutrition information, food choice, the perceived importance of nutrition facts, and label-reading behavior.

Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår).

Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs ( = 24) were finished during 35 days on three different diets: control (CD), control supplemented with seaweed (5% DM) (SD), and pasture (PD). The quality of raw meat ( + ) and deboned dry-cured lamb leg (fenalår; = 24) was studied.

Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis.

This study assessed the ZnPP content, heme content, salt content, and instrumental color in the biceps femoris and semimembranosus muscles during the elaboration of Serrano dry-cured ham manufactured without the addition of nitrate and nitrite for 15 months. The effects of lipolysis and lipid oxidation on the content of Zn-protoporphyrin were also investigated in the biceps femoris. We found that the maximum formation of Zn-protoporphyrin occurred between end of resting and 6 months of processing, which coincides with temperature increase during processing and the end of salt equalization.

Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams.

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 of pH at 24 h post mortem (pH ≤ 5.4; 5.

Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling.

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.

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response.

Dielectric Time Domain Reflectometry (TDR) is a useful technique for the characterization and classification of dry-cured ham according to its composition. However, changes in the behavior of dielectric properties may occur depending on environmental factors and processing. The effect of temperature, high pressure (HP) and freezing/thawing of dry-cured ham slices on the obtained TDR curves and on the predictions of salt and water contents when using previously developed predictive models, was evaluated in three independent experiments.

Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition.

In recent years, computed tomography (CT) has been proposed as a method for the non-destructive prediction of salt content, water content and water activity (aw) in dry-cured ham. However, fat produces an important disturbance in the predictions. The aim of this study was to determine the effect of including an intramuscular fat content (IMF) estimate in the predictive models on the model predictability and CT tube voltage requirements.

Tools for studying dry-cured ham processing by using computed tomography.

An accurate knowledge and optimization of dry-cured ham elaboration processes could help to reduce operating costs and maximize product quality. The development of nondestructive tools to characterize chemical parameters such as salt and water contents and a(w) during processing is of special interest. In this paper, predictive models for salt content (R(2) = 0.

Adverse effects of organic arsenical compounds towards Vibrio fischeri bacteria.

The most frequently encountered forms of organic arsenic, namely, dimethylarsinic acid, monomethylarsonic acid, arsenobetaine, arsenocholine and Roxarsone (4-hydroxy-3-nitrobenzene arsonic acid) were tested for toxicity either by using the Microtox bioassay, based on the rapid (within 15 min) fading of luminescence emitted by Vibrio fischeri marine bacteria, or by monitoring growth rate of the same bacteria for 3 days. Organic arsenic was generally found to be less toxic to these biological models than inorganic arsenic. In many cases, EC50 values for DMA, MMA or HNAA when using luminescence or growth inhibition assays could not be determined because of the low toxicity of the compounds.

Cr(VI) reduction into Cr(III) as a mechanism to explain the low sensitivity of Vibrio fischeri bioassay to detect chromium pollution.

Vibrio fischeri bacteria, used as a biological target in either acute or chronic toxicity tests, display a low sensitivity to Cr(VI). This phenomenon could be due to the capacity of these bacteria to reduce Cr(VI) into Cr(III). This reducing capacity was found to depend on culture medium composition, pH value, incubation time and the presence of a carbon source.

Study on the toxicity of binary equitoxic mixtures of metals using the luminescent bacteria Vibrio fischeri as a biological target.

Results from two mathematical approaches to predict the toxicity of all the possible binary equitoxic mixtures of Co, Cd, Cu, Zn and Pb were compared to the observed toxicity of these mixtures to Vibrio fischeri bacteria. Combined effect of the metals was found to be antagonistic for Co-Cd, Cd-Zn, Cd-Pb and Cu-Pb, synergistic for Co-Cu and Zn-Pb and merely additive in other cases, revealing a complex pattern of possible interactions. Besides, Cd appears much less toxic to the bacterial model than to animal cells.