Ham (English Wikipedia)

Callow, EH (December 1947). "The Action of Salts and other Substances Used in the Curing of Bacon and Ham". British Journal of Nutrition. 1 (2–3): 269–274. doi:10.1079/bjn19470037. PMID 18907930.
Zhou, G.H.; Zhao, G.M. (2007), "Biochemical changes during processing of traditional Jinhua ham", Meat Science, 77 (1): 114–120, doi:10.1016/j.meatsci.2007.03.028, PMID 22061402
Sentandreu, Miguel Angel; Toldrá, Fidel (2001). "Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham". European Food Research and Technology. 213 (2): 83–87. doi:10.1007/s002170100355. S2CID 84654103.
Wierbicki, Eugen; Howker, John J (1976). "Effect of salt, phosphates and other curing ingredients on shrinkage of lean pork meat and quality of smoked processed ham". Journal of Food Science. 41 (5): 1116–1121. doi:10.1111/j.1365-2621.1976.tb14399.x.
Jakszyn, P.; Gonzalez, C. A. (2006). "Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence". World Journal of Gastroenterology. 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMC 4087738. PMID 16865769.
Toldrá, Fidel; Flores, Mónica (1998). "The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham". Critical Reviews in Food Science and Nutrition. 38 (4): 351–352. doi:10.1080/10408699891274237. PMID 9626490.
Sárraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). "Effect of curing salt and phosphate on the activity of porcine muscle proteases". Meat Science. 24 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.
Sárraga, Carmen; Gil, Marta; García-Regueiro, José Antonio (1993). "Comparison of calpain and cathepsin (B,L and D) activities during dry-cured ham processing from heavy and large white pigs". Journal of the Science of Food and Agriculture. 62 (1): 71–75. doi:10.1002/jsfa.2740620110.
Vestergaard, Christian; Erbou, Søren G; Thauland, Torunn; Adler-Nissen, Jens; Berg, Per (January 2005). "Salt distribution in dry-cured ham measured by computed tomography and image analysis". Meat Science. 69 (1): 9–15. doi:10.1016/j.meatsci.2004.06.002. PMID 22062634.
Deibel, RH; Niven, CF (September 1958). "The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines". Applied Microbiology. 6 (5): 323–327. doi:10.1128/AM.6.5.323-327.1958. PMC 1057423. PMID 13571973.
Toldrá, F.; Reig, M. (2016). "Cooked Ham". Encyclopedia of Food and Health. Science Direct. pp. 303–306. doi:10.1016/B978-0-12-384947-2.00369-X. ISBN 9780123849533. Retrieved 24 October 2021.

finecooking.com

"Prosciutto Cotto - Ingredient - FineCooking". FineCooking. Archived from the original on 19 March 2022. Retrieved 27 October 2021.

food.gov.uk

"Labelling and Composition of Meat Products: Guidance Notes" (PDF). Food Standards Agency Scotland. p. 31. Archived from the original (PDF) on 20 November 2012. Retrieved 10 October 2013.

gelocal.it

ricerca.gelocal.it

Filippini, Maria Antonietta (26 September 2013). "Quegli Etruschi che vendevano prosciutti" [Those Estruscan that sold hams]. Gazzetta di Mantova (in Italian). Archived from the original on 22 September 2022. Retrieved 5 April 2022.

jamondeteruel.com

Regulator Agency of the Serrano Ham D.O., Jamón de Teruel.com

lovepork.co.uk

"What's the Difference Between Gammon & Ham?". LovePork. Retrieved 6 March 2024.

mapa.es

"Campaña informativa sobre los Productos del Ibérico del Ministerio de Agricultura de España". 22 May 2008. Archived from the original on 22 May 2008. Retrieved 8 September 2013.

meatsandsausages.com

"Curing Methods". Meat and Sausages.com.

missouri.edu

extension.missouri.edu

Alexander, Maurice A.; Stringer, William C. (n.d.). "Country Curing Hams". Extension - University of Missouri. Retrieved 24 October 2021.

nih.gov

pubmed.ncbi.nlm.nih.gov

Callow, EH (December 1947). "The Action of Salts and other Substances Used in the Curing of Bacon and Ham". British Journal of Nutrition. 1 (2–3): 269–274. doi:10.1079/bjn19470037. PMID 18907930.
Zhou, G.H.; Zhao, G.M. (2007), "Biochemical changes during processing of traditional Jinhua ham", Meat Science, 77 (1): 114–120, doi:10.1016/j.meatsci.2007.03.028, PMID 22061402
Jakszyn, P.; Gonzalez, C. A. (2006). "Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence". World Journal of Gastroenterology. 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMC 4087738. PMID 16865769.
Toldrá, Fidel; Flores, Mónica (1998). "The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham". Critical Reviews in Food Science and Nutrition. 38 (4): 351–352. doi:10.1080/10408699891274237. PMID 9626490.
Sárraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). "Effect of curing salt and phosphate on the activity of porcine muscle proteases". Meat Science. 24 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.
Vestergaard, Christian; Erbou, Søren G; Thauland, Torunn; Adler-Nissen, Jens; Berg, Per (January 2005). "Salt distribution in dry-cured ham measured by computed tomography and image analysis". Meat Science. 69 (1): 9–15. doi:10.1016/j.meatsci.2004.06.002. PMID 22062634.
Deibel, RH; Niven, CF (September 1958). "The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines". Applied Microbiology. 6 (5): 323–327. doi:10.1128/AM.6.5.323-327.1958. PMC 1057423. PMID 13571973.

ncbi.nlm.nih.gov

Jakszyn, P.; Gonzalez, C. A. (2006). "Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence". World Journal of Gastroenterology. 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMC 4087738. PMID 16865769.
Deibel, RH; Niven, CF (September 1958). "The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines". Applied Microbiology. 6 (5): 323–327. doi:10.1128/AM.6.5.323-327.1958. PMC 1057423. PMID 13571973.

nytimes.com

"'Taste My Prosciutto', He Said With a Drawl (Published 2003)". New York Times. 17 September 2003. Dry-curing with salt helps prevent bacterial growth, making the hams safe to eat uncooked. ... 'prosciutto crudo' is raw, air-dried pork (although safe and ready to eat thanks to the curing process)

rovagnati.us

"Naturals Prosciutto Cotto (made in New Jersey, US)". Rovagnati US. Retrieved 27 October 2021.

sciencedirect.com

Toldrá, F.; Reig, M. (2016). "Cooked Ham". Encyclopedia of Food and Health. Science Direct. pp. 303–306. doi:10.1016/B978-0-12-384947-2.00369-X. ISBN 9780123849533. Retrieved 24 October 2021.

semanticscholar.org

api.semanticscholar.org

Sentandreu, Miguel Angel; Toldrá, Fidel (2001). "Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham". European Food Research and Technology. 213 (2): 83–87. doi:10.1007/s002170100355. S2CID 84654103.

tesco.com

"Tesco Prosciutto Cotto 100G". Tesco. n.d. Archived from the original on 27 January 2021. Retrieved 27 October 2021.

web.archive.org

Filippini, Maria Antonietta (26 September 2013). "Quegli Etruschi che vendevano prosciutti" [Those Estruscan that sold hams]. Gazzetta di Mantova (in Italian). Archived from the original on 22 September 2022. Retrieved 5 April 2022.
"Labelling and Composition of Meat Products: Guidance Notes" (PDF). Food Standards Agency Scotland. p. 31. Archived from the original (PDF) on 20 November 2012. Retrieved 10 October 2013.
"Prosciutto Cotto - Ingredient - FineCooking". FineCooking. Archived from the original on 19 March 2022. Retrieved 27 October 2021.
"Tesco Prosciutto Cotto 100G". Tesco. n.d. Archived from the original on 27 January 2021. Retrieved 27 October 2021.
"Campaña informativa sobre los Productos del Ibérico del Ministerio de Agricultura de España". 22 May 2008. Archived from the original on 22 May 2008. Retrieved 8 September 2013.