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Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham
spectroscopy hyperspectral camera storage time cold meat
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2014/8/11
A non-destructive Vis-NIR spectroscopy (400–1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulatio...
Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham
High hydrostatic pressure DGGE Weissella viridescens Cooked ham
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2012/8/14
In this study, culture-dependent and culture-independent approaches were used to reveal the microbial diversity and dynamic changes occurring in sliced vacuum-packed cooked ham after high pressure pro...
Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening
Chinese Rugao ham c-Irradiation Residual nitrite Biogenic amine N-nitrosamines
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2012/8/13
N-nitrosamines, biogenic amines and residual nitrite are harmful substances and often present in cured meat. The effects of gamma-irradiation (c-irradiation) on these chemicals in dry-cured Chinese Ru...
Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE
Predominant spoilage bacteria Sliced cooked ham PCR-DGGE
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2012/8/13
16S rDNA DGGE fingerprinting and phylogenetic analysis were used to reveal the dynamics and identification of the predominant spoilage bacterial in sliced vacuum-packed cooked ham during storage at 4 ...
Bovine Blood Constituents as Fat Replacers in Ham Pâté
bovine blood fat replacer ham pâ té
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2009/3/19
Some tests were carried out in this work with the aim of evaluating a partial replacement of fat in the raw batter of ham pâté by using bovine blood constituents, such as globin (GL), plasma (PL...
Micro-Electrophoretic Study of the Sarcoplasmic Fraction in the Dry-Cured Goat Raw Ham
Electrophoresis meat microfluidic sarcoplasmic protein ham
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2009/1/14
The water-soluble protein fractions in the “Violino di capra” goat dry cured ham were studied by using the “Lab-on-a-chip” version of a size-based capillary electrophoresis, and the results were compa...
Comparison of HAM and HPM methods for Berman's model of two-dimensional viscous flow in porous channel with wall suction or injection
motopy analysis method Homotopy perturbation method
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2010/9/27
Berman’s similarity solution for the steady two-dimensional flow of a viscous incompressible fluid through a channel with wall suction or injection give a nonlinear ordinary differential equation whic...
Biochemical changes during processing of traditional Jinhua ham
Jinhua ham Processing Proteolysis Lipolysis Flavor development
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2012/8/13
Jinhua ham is the most famous traditional meat product of China and one of the most famed dry-cured hams in the world. Its processing consists of six stages: green ham preparation, salting, washing an...