Health aspects of dry-cured ham
2016
Аутори
Ivanović, JelenaBaltić, Milan Ž.
Janjić, Jelena
Marković, Radmila
Baltić, Tatjana
Bošković, Marija
Đorđević, Jasna
Mrdović, Boris
Jovanović, Dragoljub
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ham is very popular all over Europe (Vrsacka ham, Iberian ham, Serrano ham, Corsican ham, Parma ham, Modena ham, Nazionale ham, San Daniele ham etc.). Dry-cured ham is an important source of biologically valuable proteins, iron, B-complex vitamins, and phosphorus. Although the potential role of meat products, including such traditionally produced hams, in the healthy human diet have not been completely clarified, many studies are starting to draw a picture of their impact on human health. The object of this review was to provide an analysis of the nutritional composition, including some micronutrients and vitamins, of traditionally produced dry-cured ham and the role these meat products could play in a healthy diet.
Кључне речи:
dry-cured ham / health / nutritional composition / micronutrient supplyИзвор:
Meat Technology, 2016, 57, 1, 39-46Издавач:
- Institute of meat hygiene and technology, Belgrade
Финансирање / пројекти:
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Ivanović, Jelena AU - Baltić, Milan Ž. AU - Janjić, Jelena AU - Marković, Radmila AU - Baltić, Tatjana AU - Bošković, Marija AU - Đorđević, Jasna AU - Mrdović, Boris AU - Jovanović, Dragoljub PY - 2016 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1338 AB - Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ham is very popular all over Europe (Vrsacka ham, Iberian ham, Serrano ham, Corsican ham, Parma ham, Modena ham, Nazionale ham, San Daniele ham etc.). Dry-cured ham is an important source of biologically valuable proteins, iron, B-complex vitamins, and phosphorus. Although the potential role of meat products, including such traditionally produced hams, in the healthy human diet have not been completely clarified, many studies are starting to draw a picture of their impact on human health. The object of this review was to provide an analysis of the nutritional composition, including some micronutrients and vitamins, of traditionally produced dry-cured ham and the role these meat products could play in a healthy diet. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Health aspects of dry-cured ham VL - 57 IS - 1 SP - 39 EP - 46 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1338 ER -
@article{ author = "Ivanović, Jelena and Baltić, Milan Ž. and Janjić, Jelena and Marković, Radmila and Baltić, Tatjana and Bošković, Marija and Đorđević, Jasna and Mrdović, Boris and Jovanović, Dragoljub", year = "2016", abstract = "Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ham is very popular all over Europe (Vrsacka ham, Iberian ham, Serrano ham, Corsican ham, Parma ham, Modena ham, Nazionale ham, San Daniele ham etc.). Dry-cured ham is an important source of biologically valuable proteins, iron, B-complex vitamins, and phosphorus. Although the potential role of meat products, including such traditionally produced hams, in the healthy human diet have not been completely clarified, many studies are starting to draw a picture of their impact on human health. The object of this review was to provide an analysis of the nutritional composition, including some micronutrients and vitamins, of traditionally produced dry-cured ham and the role these meat products could play in a healthy diet.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Health aspects of dry-cured ham", volume = "57", number = "1", pages = "39-46", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1338" }
Ivanović, J., Baltić, M. Ž., Janjić, J., Marković, R., Baltić, T., Bošković, M., Đorđević, J., Mrdović, B.,& Jovanović, D.. (2016). Health aspects of dry-cured ham. in Meat Technology Institute of meat hygiene and technology, Belgrade., 57(1), 39-46. https://hdl.handle.net/21.15107/rcub_veterinar_1338
Ivanović J, Baltić MŽ, Janjić J, Marković R, Baltić T, Bošković M, Đorđević J, Mrdović B, Jovanović D. Health aspects of dry-cured ham. in Meat Technology. 2016;57(1):39-46. https://hdl.handle.net/21.15107/rcub_veterinar_1338 .
Ivanović, Jelena, Baltić, Milan Ž., Janjić, Jelena, Marković, Radmila, Baltić, Tatjana, Bošković, Marija, Đorđević, Jasna, Mrdović, Boris, Jovanović, Dragoljub, "Health aspects of dry-cured ham" in Meat Technology, 57, no. 1 (2016):39-46, https://hdl.handle.net/21.15107/rcub_veterinar_1338 .