Technically, duck “prosciutto” isn’t really prosciutto, but it’s used in the same way. If you’re an Italian charcuterie purist, you’d associate prosciutto with salt-cured meat made from the hind leg of just about any animal, but most often pig. Lamb prosciutto is also a thing, an...
Fig. 2. Concentrations of free amino acids (mM) in homogenate and hydrolysates prepared from trimmed meat crusts of dry-cured lamb legs. WSE, water homogenate; PA, protein hydrolysate; GA, γ -glutamylated samples. a,b,c Significant differences between WSE, PA and GA groups (p < 0.05)....
leg cramps and blood platelet adhesion); (4) inhibition of the conversion of nitrites in smoked, pickled, andcured foodsto nitrosamines in the stomach; and (5) regulation of gene expression in particular the proliferation of smooth muscle cells, which are involved in the development of ...
Introduction 'Cecina' is a traditional meat product that can be elaborated from several species after salting, drying and, occasionally, smoking different pieces of meat, mainly back leg and sirloin [1]. This product is particularly appreciated and consumed in some countries of the Mediterranean ...