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Meat Sci. 2010 Apr;84(4):585-93. doi: 10.1016/j.meatsci.2009.10.029. Epub 2009 Nov 1.

Nutritional composition of dry-cured ham and its role in a healthy diet.

Author information

1
Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, Spain. fjimenez@if.csic.es

Abstract

Dry-cured ham is a traditional product with a strong presence in markets in the Mediterranean area. It is very popular with European consumers and is of enormous economic importance for the meat industry in the Mediterranean area. Although the great palatability of ham largely outweighs other considerations, aspects relating to health and wellbeing are increasingly important factors in consumer decisions. The potential role of ham in a context of healthy nutrition has not been clearly elucidated, especially considering that origins and production methods of dry-cured hams can induce differences in composition. The object of this review was on the one hand to provide an analysis of the components of dry-cured ham and their role in a healthy diet, and on the other hand to suggest possible strategies for improving its nutritional composition.

PMID:
20374828
DOI:
10.1016/j.meatsci.2009.10.029
[Indexed for MEDLINE]

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