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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1957 1
1968 1
1971 1
1973 1
1974 2
1977 2
1979 1
1980 1
1982 1
1983 2
1988 1
1989 2
1990 1
1991 1
1992 2
1993 5
1994 5
1996 1
1997 2
1998 3
1999 5
2000 4
2001 4
2002 7
2003 9
2004 6
2005 10
2006 9
2007 8
2008 8
2009 7
2010 10
2011 19
2012 16
2013 15
2014 26
2015 20
2016 18
2017 18
2018 16
2019 17
2020 28
2021 16
2022 13
2023 16
2024 8

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295 results

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Page 1
Potential health hazards of eating red meat.
Wolk A. Wolk A. J Intern Med. 2017 Feb;281(2):106-122. doi: 10.1111/joim.12543. Epub 2016 Sep 6. J Intern Med. 2017. PMID: 27597529 Free article. Review.
Red meat (beef, veal, pork, lamb and mutton) consumption contributes several important nutrients to the diet, for example essential amino acids, vitamins (including B12) and minerals (including iron and zinc). Processed red meat (ham, sausages, bacon, frankfurters, salami, …
Red meat (beef, veal, pork, lamb and mutton) consumption contributes several important nutrients to the diet, for example essential amino ac …
Combined application of high-throughput sequencing and LC-MS-based lipidomics in the evaluation of microorganisms and lipidomics of restructured ham of different salted substitution.
Chen C, Shi Z, Fan X, Du L, Zhou C, Pan D. Chen C, et al. Food Res Int. 2023 Dec;174(Pt 1):113596. doi: 10.1016/j.foodres.2023.113596. Epub 2023 Oct 15. Food Res Int. 2023. PMID: 37986459
The optimization of processed meats through salt replacement using KCl and k-lactate may reduce the risk of chronic diseases through reduction in dietary sodium. The objective of this study was to investigate the changes and relationships between microbial and lipid metabo …
The optimization of processed meats through salt replacement using KCl and k-lactate may reduce the risk of chronic diseases through reducti …
Recent advances in cured raw ham manufacture.
Bosse Née Danz R, Müller A, Gibis M, Weiss A, Schmidt H, Weiss J. Bosse Née Danz R, et al. Crit Rev Food Sci Nutr. 2018 Mar 4;58(4):610-630. doi: 10.1080/10408398.2016.1208634. Epub 2017 Jun 12. Crit Rev Food Sci Nutr. 2018. PMID: 27469301 Review.
In the current review, an overview of European protected cured raw hams is presented. Furthermore, traditional methods for cured raw ham production together with recent advantages in the techniques for pretreatment (trimming, blade tenderization, and freeze-thawing), curin …
In the current review, an overview of European protected cured raw hams is presented. Furthermore, traditional methods for cured raw ham …
Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl.
Ding X, Wang G, Zou Y, Zhao Y, Ge C, Liao G. Ding X, et al. Meat Sci. 2021 May;175:108465. doi: 10.1016/j.meatsci.2021.108465. Epub 2021 Feb 12. Meat Sci. 2021. PMID: 33610908
The study was to understand the effect of the partial substitution of NaCl by KCl on small molecular metabolites and sensory quality of Xuanwei ham. Thirty green hams were randomly divided into five treatments, and salted with 100% NaCl (I), 70% NaCl+30% KCl (II), 6 …
The study was to understand the effect of the partial substitution of NaCl by KCl on small molecular metabolites and sensory quality of Xuan …
An Outbreak of Botulinum Types A, B, and E Associated With Vacuum-Packaged Salted Fish and Ham.
Min M, Bai L, Peng X, Guo L, Wan K, Qiu Z. Min M, et al. J Emerg Med. 2021 Jun;60(6):760-763. doi: 10.1016/j.jemermed.2020.12.006. Epub 2021 Jan 29. J Emerg Med. 2021. PMID: 33518376
CASE REPORT: We describe 4 patients who consumed vacuum-packaged salted fish and ham and then presented with severe gastrointestinal symptoms, resulting in vomiting and one death. Blood serum and urine samples tested by the botulinum neurotoxin Endopep-MS assay were …
CASE REPORT: We describe 4 patients who consumed vacuum-packaged salted fish and ham and then presented with severe gastrointe …
Processed meat: the real villain?
Rohrmann S, Linseisen J. Rohrmann S, et al. Proc Nutr Soc. 2016 Aug;75(3):233-41. doi: 10.1017/S0029665115004255. Epub 2015 Dec 1. Proc Nutr Soc. 2016. PMID: 26621069 Free article. Review.
Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausag …
Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order t …
Impact of oxidation on the cardioprotective properties of the bioactive dipeptide AW in dry-cured ham.
Heres A, Yokoyama I, Gallego M, Toldrá F, Arihara K, Mora L. Heres A, et al. Food Res Int. 2022 Dec;162(Pt B):112128. doi: 10.1016/j.foodres.2022.112128. Epub 2022 Nov 11. Food Res Int. 2022. PMID: 36461411 Free article.
In this study, the dipeptide AW, and its oxidized form AWox were quantitated in dry-cured ham. AW concentration reached 4.70 mg/g of dry-cured ham at 24 months of traditional dry-curing. The intact and the oxidized peptide forms accumulated to 5.12 and 6.80 g/g dry- …
In this study, the dipeptide AW, and its oxidized form AWox were quantitated in dry-cured ham. AW concentration reached 4.70 mg/g of …
Dry-cured ham restructured with fibrin.
Romero de Ávila MD, Hoz L, Ordóñez JA, Cambero MI. Romero de Ávila MD, et al. Food Chem. 2014 Sep 15;159:519-28. doi: 10.1016/j.foodchem.2014.03.051. Epub 2014 Mar 18. Food Chem. 2014. PMID: 24767091
The viability of a fibrinogen-thrombin system (FT) to bind fresh deboned hams for incorporation in the salting and ripening processes, to produce cured ham, was studied. ...
The viability of a fibrinogen-thrombin system (FT) to bind fresh deboned hams for incorporation in the salting and ripening processes …
(1)H NMR Reveals the Mechanism of Potassium Lactate on Proteolysis and Taste Metabolites of Rugao Ham.
Cai X, Liao R, Pan D, Xia Q, Wang Y, Geng F, Zhou C, Cao J. Cai X, et al. Foods. 2023 Mar 29;12(7):1453. doi: 10.3390/foods12071453. Foods. 2023. PMID: 37048272 Free PMC article.
To deepen the understanding of the effect of potassium lactate on the taste of Rugao ham, proteolysis index, enzyme activities and protein degradation of Rugao ham salted with potassium lactate (0%, 0.5%, 1%, 2%) were investigated. ...PLS-DA further demonstra …
To deepen the understanding of the effect of potassium lactate on the taste of Rugao ham, proteolysis index, enzyme activities and pr …
Review: Pork quality attributes from farm to fork. Part II. Processed pork products.
Lebret B, Čandek-Potokar M. Lebret B, et al. Animal. 2022 Feb;16 Suppl 1:100383. doi: 10.1016/j.animal.2021.100383. Epub 2021 Nov 6. Animal. 2022. PMID: 34750079 Free article. Review.
Processing techniques of cooked ham aim at homogenising the product quality within a given quality category (e.g. ...Likewise, pig husbandry conditions exert even greater impact on dry-cured ham quality. Indeed, the properties of raw material (including weight of fr …
Processing techniques of cooked ham aim at homogenising the product quality within a given quality category (e.g. ...Likewise, pig hu …
295 results