Congreso del Jamon Salamanca
SCIENTIFIC PROGRAMME
IV WORLD CONGRESS ON HAM
Salamanca (Spain), 18th to the 20th of April 2007
18TH OF APRIL
12:00 AM
OPENNING ACT (GREAT HALL)
17:00 PM
(GREAT HALL)“IN SEARCH OF THE PERFECT PIG TO ELABORATE HAM”
Peter Kaminsky (New York Times)
18:00 PM.
(GREAT HALL) ORAL PRESENTATIONS
X. Serra-. Aplicación de lactato potásico en jamón curado deshuesado con un contenido reducido de NaCl.
L. Guerrero-. Criterios de elección del jamón curado para los consumidores españoles.
J. González-. Estudio del deterioro de jamones loncheados tras su apertura mediante nariz electrónica.
T. Pérez-Palacios-. Montanera vs. Piensos alto oleico: Realación con la composición en ácidos grasos de la grasa subcutánea del cerdo ibérico.
19TH OF APRIL
9:00-10:00 AM
(GREAT HALL) “Technologies
used for salting ham; main controlling factors and elements”, Jacinto
Arnau Arboix (Food and Agriculture Investigation and Technology
Institute (IRTA))
(LECTURE HALL) “Ham in special diets for pregnant women, sportsman, people suffering from obesity; senior citizens, etc.” Pilar Riobó Serván (Jiménez Díaz Foundation), Eva Frontera Carrión (Extremadura University), Nieves Palacios Gil de Antuñano (Cons. Sup. Deportes), Javier Plaza Arranz (Jiménez Díaz Foundation), Luis A. Rico Zalba (Jiménez Díaz Foundation)
10:00-11:00 AM
(LECTURE HALL) ”Quality
ham production strategies in white pigs”, Clemente López Bote (Madrid
Complutense University), Gonzalo González Mateos (Madrid Polytechnic
University), Joan Tibau Font
(Food and Agriculture Investigation and Technology Institute (IRTA))
(GREAT HALL) “Quality
prediction through non-destructive techniques” Fidel Toldrá Vilardell
(Agrichemical and Food Technology Institute - CSIC), Teresa Antequera
Rojas (Extremadura University)
(PRACTICE ROOM) "Cured ham and blood pressure” Juan L. Rodríguez Hermosa (Madrid Complutense University), Miriam Calle Rubio (Madrid Complutense University), Juan Florencio Macías Núñez (University of Salamanca).
11:00 AM
Coffee break
11:30- 12:30 AM
(GREAT HALL) “Quality
ham production strategies in black Iberian pigs”, Clemente López Bote
(Madrid Complutense University ), Argimiro Daza Andrada (Madrid
Polytechnic University), Mª Carmen Rodríguez Valdovinos (National
Institute of Agricultural Investigations (INIA))
(LECTURE HALL)“Elaboration
of boneless ham and cold showers” Lorenzo de la Hoz Perales (Madrid
Complutense University), Julio Tapiador Farelo (Spanish serrano ham
consortium)
12:30-14:00 PM
(GREAT HALL) “Alternative
methods to gas chromatography to determine the diet of the black
Iberian pig”, Jesús Ventanas Barroso (Extremadura University), Emiliano
de Pedro Sanz (Cordoba University), Clemente Recio Hernández (Salamanca
University), Carlos Isaac Sánchez González (Meat Technological Centre
ITACYL))
16:30-18:00 PM
(GREAT HALL) “Models
for transferring technologies to the companies”, José M. Ferreras
Navarro (Agricultural Technological Institute of Castilla Leon
(ITACYL)), Fidel Toldrá Vilardell(Agrichemical and Food Technology
Institute - CSIC ), José Mª Monfort Bolívar (Food and Agriculture
Investigation and Technology Institute (IRTA)), Mª Teresa Pacchioli
(Stazione S.Cons. Alimentari), Javier Álvarez Benedí (Technological
Coordination and Transfer Area (ITACYL))
18:00 PM
DAY´S CONCLUSIONS (GREAT HALL)
20TH OF APRIL
9:00-10:00 AM
(LECTURE HALL) “Impact
of the environmental and animal wellbeing legislation on pig farms”,
Juan A. Robles Martínez (Spanish Agriculture, Fishing and Food Ministry)
(PRACTICE ROOM) “New
Technologies to reduce the problems and technologies for the
elaboration of cured ham” Narcís Grebol Massot (Food and Agriculture
Investigation and Technology Institute (IRTA))
(GREAT HALL) “Ham
market, distribution, catering industry and personal consumption”
Cristóbal Berzosa Sánchez (El Yugo de Castilla), José Ramón Díaz
Paniagua (AC Nielsen), Francisco Sánchez Legrán(FACUA), Juan Carlos
Rodríguez Muñoz (Carrefour).
10:00-11:00 AM
(GREAT HALL) “New
presentations, protective atmospheres, and usable life for the
product”, Ana Isabel Andrés Nieto (Extremadura University), Monserrat
Frigola Vidal (Cryovac)
(LECTURE HALL) “Ecological
ham production. The added value of ecological products in the
German market” Karl-Otto Honikel (Federal Centre For Nutrition and
Foods (Kulmbach-Germany)), Esperanza de Marcos Sanz (Spanish
Agriculture, Fishing and Food Ministry)
11:00 AM
(PRACTICE ROOM) Book presentation about Iberian ham by Cofradía Española de Gastronomía
Coffee break
11:30- 12:30 AM
(GREAT HALL) “Lipids
in the Mediterranean diet; Ham and its fat in the Mediterranean diet”,
Paula Mayoral Babiano (University of Salamanca), Enrique Maciá
Botejara (Perpetuo Socorro Hospital)
(LECTURE HALL) “In
search of a homogeneous product; Integration of productive
systems”, Albert Vidal Heras (Vall Companys), Emilio
Gómez Izquierdo (Pig Researh Centre of Hontalbilla (ITACYL))
12:30-13:30 PM
(GREAT HALL) “The
Globalisation of the ham industry. Administrative requirements in
developing countries”, Paloma Escorihuela Esteban (Spanish Institute
for Foreign Trade (ICEX)), Rosa Méndez Pascual (Castilla Leon Exporting
Association (EXCAL)), Ignacio Jiménez Blanco (JETRO)
13:30-14:00 PM
DAY´S CONCLUSIONS (GREAT HALL)
14:00-14:30
CLOSING ACT: SALAMANCA DECLARATION
“Eating ham makes you healthier”. Expert advice on the beneficial properties of ham on health.”
ON WINE COLOUR: ANIMAL PRODUCTIÓN
ON ORANGE COLOUR: TECHNOLOGY & HAM ELABORATION
ON GREY COLOUR: COMMERTIALIZING AND NUTRITIONAL ASPECTS