Argentina creates an evaluation committee for pig production
Its role will be to analyze the evolution of pig production in Argentina in order to evaluate the permanence of the various categories of cured ham.
Page 9 of articles about ham
Effect of vaccination against gonadotrophin-releasing factor on growth performance, carcass, meat and fat quality of male Duroc pigs for dry-cured ham production
Under the conditions of this study Duroc pigs immunocastrated are suitable for the production
of high quality dry-cured ham.
Italian pork meat production is expected to stagnate
2012 Italian pork meat production is expected to stagnate at 1.6 MMT following the trend in slaughtering.
Dietary lysine restriction during the finishing period on barrows and gilts intended for dry-cured ham production
Different feeding programs might be needed for barrows and gilts to optimize the production of high quality dry-cured hams.
Dietary lysine levels change processed product characteristics of immunologically castrated male pigs
No differences in further processed product characteristics among physically and immunologically castrated male pigs were found.
France - Decrease in the implementation of VPF logo on meat products
The SNIV-SNCP analyzes the status of the sale of VPF brand pork (French pork). According to the data, only 70% of the brands' ham carries the logo whereas 3 months ago it was 85%.
Italy - Increase in Parma ham exportations
2010 was a record year for exportation of the PDO product, "Prosciutto di Parma". With an increase of 9,5%, 2.256.000 hams were exported to over 80 different countries. Foreign markets currently represent 24% of Parma ham production.
Spain - Increase in Serrano ham exportations
According to information from the Spanish “Consorcio del jamón Serrano”, developed based on statistics from the National Tax Administration, throughout 2010 Spanish exports of cured ham grew by 4,8 percent in volume, reaching 22.680 tons, and by 6,8 percent in value, reaching 196 million Euros.
Determination of the viability of Toxoplasma gondii in cured ham using bioassay: influence of technological processing and food safety implications
The consumption of hams cured as described here poses an insignificant risk of acquiring toxoplasmosis. However, additional studies are required to evaluate the safety of ham products cured under different conditions of curing time, salt, and nitrite concentration.
Cherkizovo Group acquires meat processing plant in the Kaliningrad region
Cherkizovo Group has signed a contract to acquire the controlling interest in a meat processing plant, located in the Kaliningrad region. Once acquired, the plant’s production will focus on delicacy products, including smoked products, hams and cooked sausages.
Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs
Extruded linseed meal is a good feed ingredient to improve nutritional quality of cured pork products but sensory characteristics can be affected.
Maple Leaf - You are what you eat...but only 38 per cent of Canadians know what's in their food
Maple Leaf introduces Natural Selections, deli meats made with simple ingredients you can actually pronounce.