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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...
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...
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...
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 ...
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...
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...
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...
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...

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