Jamon

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