Affiliation:
1. Department of Food Commodity Science, Cracow University of Economics, Ul. Sienkiewicza 5, 30-033 Kraków, Poland
Abstract
Consumers no longer look for food characterized only by health safety and proper nutritional value. As a result, an increased interest in traditional and regional food can be observed. The aim of this paper is to analyze the results of a comparative analysis of three types of hams: traditional products registered on the List of Traditional Products of the Polish Ministry of Agriculture and Rural Development, then products whose names, retail prices, appearance, and manufacturer’s description suggest traditional methods of production, and finally conventional hams. The results show that traditional hams are characterized by the highest nutritional value among the analyzed groups of products. They have the lowest water and a high protein content. In addition, traditional hams are distinguished by a low concentration of sodium chloride and no addition of phosphates. The residues of nitrites and nitrates indicate their moderate use in manufacturing processes.
Funder
Ministerstwo Nauki i Szkolnictwa Wyzszego
Subject
Safety, Risk, Reliability and Quality,Food Science
Cited by
10 articles.
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