1,721,160 research outputs found
La soluzione della Sospensione
No full textviene discusso l'effetto della sospensione della terapia steroidea inalatoria in pazienti con BPC
La verità scaturisce dal dubbio
No full texteditoriale sull'efficacia della terapia inalatoria nei pazienti con BPC
Characteristics of horse meat production in Northern Italy
No full textHorse meat consumption is widespread in Italy since ancient times, Among European countries, Italy is the major consumer of horse meat and related meat products. However, national production has never been able to satisfy market demand; the refore more than half of the consumed meat is imported. A survey on productive assets has been carried out in a horse and bovine slaughterhouse located on Emilia-Romagna region to investigate the characteristics of horse meat production in Northern Italy. The two-years period 2004-2005 was chosen for this investigation. The abattoir under examination provided to slaughter 4,375 horses in 2004 and 4,770 in 2005. Around 16% of the slaughtered horses were foals, being less than two years old. The results of the present survey confirmed that half of the slaughtered horses came from Hungary and, to a much lesser extent, from Poland. The horses of Italian origin were mainly from Lombardia, Emilia-Romagna, Veneto, and Toscana regions
Grassi, colesterolo e fenomeni ossidativi: relazioni con la salute del consumatore e la qualità dei prodotti carnei
No full textOxidation in traditional Mediterranean meat products
No full textLipid oxidation in dry-fermented sausages and dry-salted-hams, representative items of traditional Mediterranean pork products, is responsible for the production of compounds
which can affect their organoleptic qualities and wholesomeness. Lipid-derived compounds make up an important share of the volatiles extracted from matured products, once the contribution of spices is removed, and contribute significantly to their flavour of old style
products. The few reports available on oxysterols depict a total cholesterol oxidation rate of about 0~1%. a threshold level for toxic effects to occur in vitro but about 100 times
lower of the in vivo toxicity dose. The value could perhaps be reduced with the use of antioxidants. Phospholipids are the main class of fats interested by lipolysis and unsaturated
fatty acids are those most interested by oxidation. On that basis, the case of special feeding regimes, such as that of Iberian pigs, and the possible relevance of muscle fibre type on flavour development are discussed
Italian Salami: A Comprehensive Analysis
No full textSalami is the generic Italian term that identifies dry-fermented sausages, a wide and diverse class of meat products. Today in Italy one can find artisanal salame, made from a very simple recipe, along with industrial salame. In addition to the production of salami with identifiable, specific characteristics, in particular those linked to their geographical origin, a wide and diverse range of dry-fermented sausages can be found. In 2016, the Italian production of salami accounted for 107,600 t, representing 9.2% of all the meat products of Italian manufacturing. This chapter begins with an introduction to pigs and pork production in Italy with some historical references, and then covers the distinct traits of the Italian heavy pig and the pork used as raw material for the manufacturing of Italian meat products. Finally, we address three different Italian salami, whose specific and typical traits are presented and described
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