Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams.

A total of 134 fresh hams, assayed for Ferrochelatase (FeCH) activity and ultimate pH (pH), were processed in compliance with the procedures established for PDO Parma ham and finally, analyzed for salt, moisture, Zinc Protoporphyrin IX (ZnPP), heme, iron and zinc contents, and proteolysis index (PI). The variation in ZnPP content was related to the intrinsic parameters of fresh and matured hams by a Partial Least Square Regression model. The most favorable factors on the formation of ZnPP were total iron content (representative of the initial hemoprotein content), and FeCH activity, demonstrating the main role played by these raw matter-specific predictors in the long matured dry-cured hams.

Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study.

A genome-wide association study (GWAS) was performed as a preliminary step to identify regions potentially related to ham quality traits. In this research, genomic information was obtained from 238 commercial hybrid pigs utilising the GeneSeek® Genomic Profiler genome-wide porcine genotyping array. Carcasses were tested for hot weight, the thickness of backfat and loin, and lean meat percentage.

Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA.

Control and n-3 PUFA enriched raw material was used to manufacture clean label and conventional salami; the former were added with a phytocomplex having iron chelating, DPPH, and FRAP activity, obtained from olive vegetation water, oregano, green tea and blueberry leaves, and with acerola powder. Salami were dried at 3 ± 1 °C until an established decrease in the combined pH and a values, while only the conventional ones underwent a standard process. In the cold dried salami pH changes, a and weight decrease were delayed; the phytocomplex contributed to lower the pH, and to prevent lipid and protein oxidation, despite the n-3 PUFA enrichment and heme iron release due to nitrite removal.

Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham.

Background: Reduction of the salt (NaCl) content in typical Italian dry-cured ham is intended to reduce sodium dietary intake to meet World Health Organization (WHO) recommendations for the prevention of serious diseases. This reduction is a complex issue because of the multiple roles that salt plays in the product. Hams that were processed to obtain a final product with target salt levels (hams with reduced salt concentration and controls) were analyzed using chemical parameters (salt, moisture, fat, and proteolysis indexes).

Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham.

The objective of the study was to reduce the salt content of typical Italian dry-cured ham by at least 25%, to meet the "reduced salt" claim. Salt reduction needs process adjustments to maintain product safety and quality in the absence of nitrites. A way was to reduce the salt input and to shorten the salting period compared to the conventional process.

Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham.

Single nucleotide polymorphisms (SNPs) of six genes (TTN, PRKAG3, CAST, CTSB, CTSF, and MYPN), known for associations with carcass and meat quality traits, post mortem proteolysis, were screened in a commercial crossed population of 368 heavy pigs (Large White x Landrace)×Duroc, reared according to the rules of Italian Protected Designation of Origin (PDO) dry-cured ham. Carcass, longissimus thoracis et lumborum muscle (LTL), and green ham traits were obtained after slaughtering, main weight losses of dry-cured hams were collected during processing. The results showed the impact of CAST variants on carcass weight, of CTSF on LTL tenderness, ham weight and fatness, of PRKAG3 and TTN on ultimate pH, hamweight.

Effect of vaccination against gonadotropin-releasing hormone (GnRH) in heavy male pigs for Italian typical dry-cured ham production.

The aim of this study was to evaluate immunocastration (vaccination against GnRH using Improvac® vaccine), as an alternative to surgical castration in heavy male pigs (average live weight 165 ± 10 kg), used in the production of Italian typical dry-cured ham. A total of 60 Landrace × Large White male pigs were assigned to three groups of 20 units, including one group of surgically castrated (SC), and two of immunocastrated pigs, with two (IC2) or three (IC3) vaccine treatments, respectively. The groups were compared for green ham traits, processing weight losses, chemo-physical, and sensory properties of dry-cured hams.

[Cost-effectiveness of oral ibandronate, i.v. zoledronic acid and i.v. generic pamidronate in the management of metastatic bone disease in breast cancer patients: two parallel studies].

Two parallel cost-effectiveness studies comparing oral ibandronate and i.v. zoledronic acid and generic pamidronate have been performed.

[Cost analysis of tumor-induced osteolysis treated with intravenous zoledronic acid and pamidronate: a time-motion study].

A time-motion study was performed by evaluating time and use of medical supply resources in the administration of zoledronic acid and pamidronate as palliative care of tumor-induced osteolysis within the clinical setting of three Italian oncology day-hospital sites. The direct medical costs were similar for both treatments (Euro 226 for zoledronic acid versus Euro 231 for pamidronate). With the exclusion of the pharmacological therapy, most of the difference in costs derives from nurses' labor costs, which is related to the longer infusion time for pamidronate (1 h, 47 min versus 28 min for zoledronic acid).

Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.

The effect of the dry-curing processing time on the release of oligopeptides and amino acids was evaluated with 158 Parma hams subdivided into three groups: (1) traditional processing (450 days); (2) extended processing (570 days); and (3) extended aging (690 days). Most of the oligopeptides and free amino acids detected increased up to the last deadline (690 days); a sharp increase of peptides below 400 Da was the main change in most aged hams. In particular, gamma-glutamyl dipeptides showed a remarkable increase during ham extended aging, acting like permanent taste-active compounds, being unsuitable for further enzymatic breakdown.

Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs.

Barrows and gilts (n = 128) from four breed crosses were used to investigate the effect of age at slaughter on carcass traits, proteolytic enzyme activity, and meat and fat quality. Pigs were blocked by breed cross into four blocks, and within blocks, one pen (eight barrows and eight gilts) was assigned randomly to be slaughtered at either 8 or 10 mo of age. Pigs were fed a corn-barley-soybean meal finisher diet from 104 +/- 2.

Muscle traits for long matured dried meats.

The distinctive flavour of aged pork products is a complex mix of taste, smell and even touch. To meet increasing consumer's preference for ethnic foods or foods addressing linkage with specified geographic origin or complying with traditional manufacturing and breeding guidelines, efforts should be made to encourage selection of processing techniques and raw materials targeting desired end product qualities. Thanks to research carried out with sensory analysis and chemical and physical characterisation of raw and matured pork, as well as breeding and genetics, improved knowledge is now available relating dried meat properties to raw matter or manufacturing.

Analysis of raw meat to predict proteolysis in Parma ham.

Four hundred and thirty-seven pigs (223 purebred Italian Large White, 97 Italian Landrace, and 117 Duroc), were studied to examine the effect of breed on meat quality and assess the possibility of relating proteolysis of dry-cured hams to raw meat quality. The Duroc pigs had intramuscular fat contents and water holding capacities (M. Semimembranosus) significantly higher than those of the Large White and Landrace.

Lipolysis in dry-cured ham maturation.

Thirty light Parma hams were tested for muscle lipolytic activity (acid and neutral lipase activity) and free fatty acid (FFA) amounts in M. semimembranosus and biceps femoris, during progressive phases (0, 3, 6, 10 months) of dry-cured ham manufacturing. No correlation was found between the activities of acid and neutral lipases in fresh M.

Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture.

Thirty-eight Italian dry-cured hams were analysed for cathepsin B activity, proximate composition and proteolysis index and results were related to lean tissue texture, as assessed by an expert panel, in order to search for relationships between excessive softness, a major problem in the raw ham industry, and chemical parameters. Softness was found to be related to protein breakdown which, in turn, was linked with higher residual cathepsin B activity and, to a lesser extent, to lower salt content. Results suggest that the use of raw ham of controlled enzyme activity would improve the texture quality of the end product.