Health aspects of dry-cured ham
2016
Ivanovic, Jelena | Baltic, Milan Z. | Janjic, Jelena | Markovic, Radmila | Baltic, Tatjana | Boskovic, Marija | Djordjevic, Jasna | Mrdovic, Boris | Jovanovic, Dragoljub
Diff erent factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential eff ects 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 clari- fi ed, 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.
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