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181.
Poročilo o preskusu št.: LVG 2024-193 : vzorec št. 2024/00276/mdg
Tine Hauptman, Maarten De Groot, 2024, expertise, arbitration decision

Keywords: varstvo gozdov, morfološke analize
Published in DiRROS: 29.11.2024; Views: 72; Downloads: 0
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182.
Poročilo o preskusu št.: LVG 2024-192 : vzorec št. 2024/00223/TH
Tine Hauptman, Maarten De Groot, 2024, expertise, arbitration decision

Keywords: varstvo gozdov, morfološke analize
Published in DiRROS: 29.11.2024; Views: 75; Downloads: 0
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183.
Poročilo o preskusu št.: LVG 2024-191 : vzorec št. 2024/00200
Tine Hauptman, Maarten De Groot, 2024, expertise, arbitration decision

Keywords: varstvo gozdov, morfološke analize
Published in DiRROS: 29.11.2024; Views: 63; Downloads: 0
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184.
Poročilo o preskusu št.: LVG 2024-190 : vzorec št. 2024/00191
Tine Hauptman, Maarten De Groot, 2024, expertise, arbitration decision

Keywords: varstvo gozdov, morfološke analize
Published in DiRROS: 29.11.2024; Views: 85; Downloads: 0
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Poročilo o preskusu št.: LVG 2024-189 : vzorec št. 2024/00173/TH
Tine Hauptman, Maarten De Groot, 2024, expertise, arbitration decision

Keywords: varstvo gozdov, morfološke analize
Published in DiRROS: 28.11.2024; Views: 76; Downloads: 29
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189.
Effect of prolonged cold storage in a vacuum package on the quality of dry-cured ham
Martin Škrlep, Katja Babič, Lidija Strojnik, Nina Batorek Lukač, Nives Ogrinc, Marjeta Čandek-Potokar, 2024, original scientific article

Abstract: Processors of dry-cured ham often face the challenge of prolonged storage of their products; thus, our aim was to investigate the effect of cold storage of vacuum-packed dry-cured ham Kraški pršut for different periods on various ham characteristics. Three groups of hams stored for either 1 month (control), 4 or 7 months were evaluated for physicochemical, rheological, and sensory properties, as well as volatile profile. The increase in storage time was associated with moisture balance in the ham, as evidenced by lighter colour, softer texture, and higher moisture content, particularly in the superficial (initially more dehydrated) semimembranosus muscle. The differences were most pronounced after 4 months of storage. Further storage for up to 7 months was not associated with any significant changes or degraded quality of the product, as evidenced by the absence of sensory differences between the tested groups. The identified volatile compounds indicate that lipid oxidation was the most important process during ham storage therefore these compounds can be used to distinguish between hams with different storage durations. It can be concluded that prolonged vacuum storage for up to 7 months at refrigeration temperatures does not deteriorate ham quality and even improves the homogeneity of the pieces.
Keywords: dry-cured ham, vacuum package, refrigerated storage
Published in DiRROS: 28.11.2024; Views: 90; Downloads: 1238
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