| Nutritional composition of dry-cured ham and its role in a healthy diet. | |
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MedLine Citation:
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PMID: 20374828 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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F Jiménez-Colmenero; J Ventanas; F Toldrá |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't; Review Date: 2009-11-01 |
Journal Detail:
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Title: Meat science Volume: 84 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2010 Apr |
Date Detail:
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Created Date: 2010-04-08 Completed Date: 2010-07-14 Revised Date: 2010-07-27 |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 585-93 Citation Subset: IM |
Copyright Information:
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2009 Elsevier Ltd. All rights reserved. |
Affiliation:
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Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, Spain. fjimenez@if.csic.es |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Diet* Food Handling / methods* Humans Meat / analysis* Nutritive Value* Swine |
| Comments/Corrections | |
Comment In:
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Meat Sci. 2010 Oct;86(2):529-30; author reply 531
[PMID:
20494525
]
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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