Search Results - "Schivazappa, Cristina"

Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs by Zappaterra, Martina, Zambonelli, Paolo, Schivazappa, Cristina, Simoncini, Nicoletta, Virgili, Roberta, Stefanon, Bruno, Davoli, Roberta

“…Protected Designation of Origin (PDO) dry-cured hams production is greatly dependent on raw meat quality. This study was performed to identify genetic markers…”
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Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids by Sforza, Stefano, Galaverna, Gianni, Schivazappa, Cristina, Marchelli, Rosangela, Dossena, Arnaldo, Virgili, Roberta

“…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: …”
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Impact of salt levels on the sensory profile and consumer acceptance of Italian dry‐cured ham by Schivazappa, Cristina, Virgili, Roberta

“…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…”
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Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams by Schivazappa, Cristina, Simoncini, Nicoletta, Pinna, Anna, Faccioli, Angela, Zambonelli, Paolo, Virgili, Roberta

“…A total of 134 fresh hams, assayed for Ferrochelatase (FeCH) activity and ultimate pH (pH48), were processed in compliance with the procedures established for…”
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Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham by Davoli, Roberta, Schivazappa, Cristina, Zambonelli, Paolo, Braglia, Silvia, Rossi, Andrea, Virgili, Roberta

“…Single nucleotide polymorphisms (SNPs) of six genes (TTN, PRKAG3, CAST, CTSB, CTSF, and MYPN), known for associations with carcass and meat quality traits,…”
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Application of the magnetic induction technique for the non-destructive assessment of salt gain after the salting process of Parma ham by Schivazappa, Cristina, Virgili, Roberta, Simoncini, Nicoletta, Tiso, Silvia, Álvarez, Jacobo, Rodríguez, Juan Manuel

“…The fast and non-destructive inspection of salt uptake after the salting phase of dry-cured ham process still remains a goal to allow the optimization of the…”
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Lipolysis in dry-cured ham maturation by Vestergaard, Christian S, Schivazappa, Cristina, Virgili, Roberta

“…Thirty light Parma hams were tested for muscle lipolytic activity (acid and neutral lipase activity) and free fatty acid (FFA) amounts in M. semimembranosus…”
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