Additional Supporting Information

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0\29.3\35\38.6\46.7\46.7\46.9\. 52.8\58.6\89.1\100.3\140.2};{0. 01\0.05\0.1\0.2\0.3\0.4\0.5\0.6\. 0.7\0.8\0.9\0.95\0.99}). Bacon,. Capocollo. Dry cured ham.
Additional Supporting Information Table I: Distribution of the size of the portion (gram) for the adult population by food group Food

N. of observati ons

Mea SD n size

Medi an

P95

P99

Cumul(Min:4.9;Max:386;{6.7\2

Fresh pork meat (general, Steak, leg). fresh wild boar meat

662

Bacon, Capocollo. Dry cured ham Dry cured ham, light

953

22.2 13.8

20.0

46.7

73.3

Sausages, fresh

323

43.7 20.5

41.7

81.1

135. 1

Salami (generi, Bovine and pork salami, Milano Type, Napoli type Salami, Hungarian type, Soppressata type) Speck

Cumulative Distribution

344

58

51.4 28.5

11.9

8.7

18.6 10.2

46.7

8.7

13.3

140. 0\29.3\35\38.6\46.7\46.7\46.9\ 52.8\58.6\89.1\100.3\140.2};{0. 100.3 2 01\0.05\0.1\0.2\0.3\0.4\0.5\0.6\

26.7

40.0

0.7\0.8\0.9\0.95\0.99}) Cumul(Min:3.3;Max:165;{6\7.5\ 10\13.3\13.3\20\20\20\24.2\26. 7\40\46.7\73.3};{0.01\0.05\0.1\ 0.2\0.3\0.4\0.5\0.6\0.7\0.8\0.9\ 0.95\0.99}) Cumul(Min:5.4;Max:154.7;{12. 2\19.5\25\28.3\31.3\40.5\41.7\ 41.7\50.5\54.06\65.9\81.1\135. 1};{0.01\0.05\0.1\0.2\0.3\0.4\0. 5\0.6\0.7\0.8\0.9\0.95\0.99})

46.7

Cumul(Min:1.5;Max:77.3;{1.5\4 \4.4\6\7.1\8\8.7\13.3\13.3\14.2\ 21.3\26.7\46.7};{0.01\0.05\0.1\ 0.2\0.3\0.4\0.5\0.6\0.7\0.8\0.9\ 0.95\0.99})

41.7

Cumul(Min:2.7;Max:41.7;{2.7\2 .7\6.7\6.7\13.3\13.3\13.3\13.3\ 20\20\33.3\40\41.7};{0.01\0.05\ 0.1\0.2\0.3\0.4\0.5\0.6\0.7\0.8\ 0.9\0.95\0.99})

Table II: Correction factors used to estimate the proportion of pork muscle tissue in each portion for each food Food Correction factor Fresh pork meat (generic)

Uniform(0.74;1)

Source

INRAN (2009)

Fresh pork meat (steak)

0.74

INRAN (2009)

Fresh pork meat (leg)

0.87

INRAN (2009) Savic (1985) Toldrà (2014)

Sausages, fresh Fresh wild boar meat Bacon Capocollo (cured pork meat) Dry cured ham Dry cured ham, light Speck (cured pork meat) Salami, generic Bovine and pork salami, Milano Type Salami, Napoli type Salami, Hungarian type

Uniform(0.60;0.70) Uniform(0.74;1)

INRAN (2009)

0.38

Sewnsen et al. (1998)

1

INRAN (2009)

Uniform(0.87;0.91) Uniform(0.87;0.91)

INRAN (2009) INRAN (2009)

1

INRAN (2009)

Triangolar(0.7;0.85;0.9) 0.5 Triangolar(0.7;0.85;0.9) 0.80

Salami, Milano type Uniform(0.75;0.80) Salami, Soppressata Type

0.85

Ministero della salute (2016) Ministero della salute (2016) Ministero della salute (2016) Meats and Sausages (2015) Meats and Sausages (2015) Cantoni (2003) Romeo et al. (2014)

Note We estimated the edible part. Values from several types of fresh pork meat product were considered (Steak, light; Leg; Leg, light; Loin, light; Loin, heavy; Shoulder, light; Shoulder, heavy) We estimated the edible part. We estimated the edible part. We estimated the percentage of fat tissues Values from fresh pork meat (generic) were used We estimated the percentage of fat The proportion of fat tissues is assumed to be negligible

The proportion of fat tissues is assumed to be negligible We estimated the percentage of fat tissues We estimated the percentage of fat tissues and bovine meat We estimated the percentage of fat tissues We estimated the percentage of fat tissues We estimated the percentage of fat tissues We estimated the percentage of fat tissues

Table III: Correction factors used to estimate the weight loss due to cooking and curing for each food product Food Fresh pork meat (generic) Fresh pork meat (steak) Fresh pork meat (leg) Sausages, fresh Fresh wild boar meat Bacon Capocollo (cured pork meat)

Correction factor

Source

Linear regression on the (-41.39+0.92*temp)/100 basis of Aaslyng et al. (2003) Linear regression on the (-41.39+0.92*temp)/100 basis of Aaslyng et al. (2003) Linear regression on the (-41.39+0.92*temp)/100 basis of Aaslyng et al. (2003) Triangular(16.4;19.1;21.8) Sheard et. al (1998) Linear regression on the (-41.39+0.92*temp)/100 basis of Aaslyng et al. (2003) Uniform(0.38-0.45)

Matassino et al. (2012)

Reason Cooking loss Cooking loss Cooking loss Cooking loss Cooking loss Weight loss after curing

Virgili et al. Weight loss after (2007);Schivazappa et al. curing (2002) Dry cured ham Virgili et al. (2007); Weight loss after Uniform(0.24-0.32) Schivazappa et al. (2002) curing Dry cured ham, light Ministero delle politiche Weight loss due to 0.35 agricole alimentari e forestali curing (2012) Speck (cured pork meat) (1.7852 + 2.8163*day– Model from Bernardi et. al Weight loss after 0.04929*day²);Max42%) (2013) curing Salami, generic (1.7852 + 2.8163*day– Model from Bernardi et. Weight loss after 0.04929*day²);Max42%) (2013) curing Bovine and pork salami, (1.7852 + 2.8163*day– Model from Bernardi et. al. Weight loss due to Milano Type 0.04929*day²);Max42%) (2013) curing Salami, Napoli type (1.7852 + 2.8163*day– Model from Bernardi et. al. Weight loss due to 0.04929*day²);Max42%) (2013) curing Salami, Hungarian type (1.7852 + 2.8163x*day– Model from Bernardi et. al. Weight loss due to 0.04929*day²);Max42%) (2013) curing Salami, Milano type (1.7852 + 2.8163*day– Model from Bernardi et. al. Weight loss due to 0.04929*day²);Max42%) (2013) curing Salami, Soppressata Type (1.7852 + 2.8163*day– Model from Bernardi et. al. Weight loss due to 0.04929*day²);Max42%) (2013) curing a. We built a linear regression model using data from Figure 1 in Aaslyng et al. (2003) (but we did not take into account the values related to “PSE” and “High pH” carcasses). We assumed a maximum of 0.41 when temperature was above 90 C. b. After 30 days of curing we assumed a maximum value of 42% that we considered the highest possible limit for weight loss. c. temp: cooking temperature. The value changed for each iteration of the simulation following the temperature provided by Ecosure (2008) d. day: duration of curing (in days). The value was specific for each product and changed for each iteration of the simulation following the values report in table IV Uniform(0.24-0.32)

Table IV: Parameters of processed pork products used for the model and the relative reference sources

FOOD

Bacon Capocollo (cured pork meat)

Ham

Ham. light

% NaCl

Curing Curing period Temperature (°C) (days)

% NaCl Reference

Uniform(14-18)

INRAN (2009); Uniform(30Ministero della 60) salute (2016)

Uniform(4.3-9) Uniform(14-16)

Uniform(90- La Pietra et al. 150) (1998)

Uniform(2.53.5)

Uniform(4.58.3)

Uniform(12-22)

Uniform(4.58.3)

Uniform(12-22)

Benedini et al. Uniform(210(2012); Laureati 360) et al. (2014) Benedini et al. Uniform(210(2012); Laureati 360) et al. (2014)

4.1

Uniform(10-15)

Uniform(140INRAN (2009) 224)

Uniform(2.53.5)

Uniform(14-16)

Toldrá et al. Uniform(7-60) (2014). Zanardi (2010)

Speck (cured pork meat)

Generic salami Bovine and pork salami. Milano Type Salami. Napoli type Salami. Hungarian type

3.9

Uniform(12-14)

4.1

Uniform(10-15)

4

Uniform(12-14)

3.9

Uniform(12-14)

Salami. Milano type Salami. Uniform(2.0Soppressata 3.5) Type

Uniform(10-14)

Ministero della Uniform(90- salute 120) (2016).Novelli. INRAN (2009) Ministero della 120 salute (2016); INRAN (2009) Ministero della 30 salute (2016). INRAN (2009) Ministero della salute (2016). Novelli et al. 90-120 (1998). Casiraghi et al. (1996). INRAN (2009) Albenzio et al. Uniform(40(2014); Cantoni & 50) Marzano (2007)

Curing Curing Temperature period Reference Reference Ministero Ministero della della salute salute (2016) (2016) Ministero Ministero della della salute salute (2016) (2016) Shahidi et al. (2004)

Shahidi et al. (2004)

Shahidi et al. (2004)

Shahidi et al. (2004)

Ministero Ministero delle delle politiche politiche agricole agricole alimentari e alimentari e forestali (2012) forestali (2012) Toldrá et al. Ministero (2014). della salute Ministero della (2016) salute (2016) Ministero Ministero della della salute salute (2016) (2016) Ministero Ministero della della salute salute (2016) (2016) Ministero Ministero della della salute salute (2016) (2016) Ministero Ministero della della salute salute (2016) (2016) Albenzio et al. Iaccarino et (2014) al. (2006)

Table V: Parameters of processed pork products used for the model and the relative reference sources

Fresh pork meat (generic)

Number of occasion of consumption during the survey period 412

Fresh pork meat (steak)

199

Fresh pork meat (leg) Fresh wild boar meat Fresh sausages Bacon “Capocollo” - traditional meat product Dry cured ham

46 5 323 30 9 894

Dry cured ham, light Speck Generic salami Salami with beef meat Salami, Napoli type Salami, Hungarian type Salami, Milano type Salami, Soppressata type

20 58 17 3 30 7 266 21

Products

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