Dry-cured ham packaged under vacuum: nutritional evaluation

Arede, M.; Vicente, P.; Sanches-Silva, A.; Ramos, F.; Castilho, M.A.

http://hdl.handle.net/10400.18/4413

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Abstract(s)

Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as Portugal, Spain and Italy. This product is generally found in the market as a whole-piece format or sliced in vacuum-packed trays. The aim of this study was to determine the moisture, fat, protein content and individual fatty acids of sliced dry-cured hams commercialized in Portugal and packaged under vacuum.