Dry-cured
Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams
... conditions (shown in Table 2 ) of low aw (0.90 for sheep, 0.84 for goat and between 0.89 and 0.91 for pork legs and shoul- ders) and slightly acidic pH (around 6.0 for all species), the two fungi find adequate conditions ...
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Physicochemical changes during the different stages of dry cured lamb ham processing Alterações físico-químicas em diferentes etapas do processo de cura a seco de presunto ovino
... of dry cured mutton products are produced in the ...another dry cured product produced in Norway (TOLDRÁ, 2014), with the particularity that it is made with mutton legs, and various mutton ...
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A canonical correlation analysis of the association between carcass and ham traits in pigs used to produce dry-cured ham
... To conclude, the carcass and ham traits studied here were not independent since there was an association be- tween hot carcass weight (HCW), gross ham weight (GHW) and trimmed ham weight (THW), and between backfat ...
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Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages
... traditional dry-cured sausages are widely appreciated, frequently still being manufactured in small processing units, according to traditional practices specific for each geographic area ( Elias & ...
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Caracterização física, química e microbiológica de presunto cru desossado adicionado de lactulose Physical, chemical and microbiological characterization of deboned dry-cured ham with added lactulose
... boneless dry-cured ham containing lactulose as a prebiotic. The dry-cured hams were processed using transglutaminase as the binder and glucono-delta-lactone as the acidifying agent, evaluating ...
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Essential oils of herbs and spices in dry-cured meat products: chemical characterization, antimicrobial properties, effect on foodborne pathogens and sensory acceptability in chouriço
... foodstuffs. Dry-cured meat products are considered safe products mainly by the low water activity and pH that acts as hurdles that delay the growth of foodborne and spoilage ...of dry-cured ...
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Effect of autochthonous starter cultures in the production of "Paio", a traditional Portugese dry-cured sausage
... Flores, J, Marcus, J, Nieto, P, Navarro, J 1997, `Effect of processing con- ditions on the proteolysis and taste of dry cured sausages`, Zeitschrift fur Lebensmittel Untersuchung und Forschung, vol. 204, ...
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ARTIGO_Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic
... boneless dry-cured hams seem to be a good alternative since in Brazil they are considered noble, for a consumer with higher purchasing power, and pleases the international ...Traditionally, ...
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Impact of a 25% salt reduction on the microbial load, texture and sensory attributes of a traditional dry-cured sausage.
... 16. Laranjo, M.; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; Roseiro, L.C.; Fernandes, M.J.; Fraqueza, M.J.; et al. Impact of salt reduction on biogenic amines, fatty acids, ...
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Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
... in dry-cured sausages by several authors [ 29 – 31 ...Portuguese dry-cured sausages is Staphylococcus xylosus [ 35 ], which is less tolerant to a decrease in pH, and the level of acidification ...
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Embutido cárneo fermentado tipo copa com utilização de probiótico e submetido à alta pressão / Dry-cured meat type Coppa with probiotic using high pressure
... Segundo instrução normativa n° 22 de 31 de julho de 2000 do Ministério da Agricultura, Pecuária e Abastecimento (MAPA, 2000), copa é um produto cárneo industrializado, obtido do corte[r] ...
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Sensory changes and listeria monocytogenes behavior in sliced cured pork loins during extended storage
... When dry-cured loins are smoked, the mild heat treatment is done during the smoking phase, applying a temperature between 55 and 65 ◦ C during a period long enough to allow a reduction in the non-spore ...
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Optimization of processing conditions of traditional cured tuna Loins–Muxama
... from dry-cured tuna loins that is a delicatessen in the southern Iberian Peninsula: Algarve (Portugal) and Andalucía, Murcia, Alicante and Valencia ...
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Flooded Evaporators Versus Dry Evaporators: in Which Conditions?
... This work has as main objective an analysis of the validity of the implementation of a flooded evaporator in a vapor compression refrigerant cycle, the working fluid being the R134a. To achieve this goal, it was used a ...
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Effect of calcium addition and pH on yield and texture of Minas cured cheese
... Minas cured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and ...and dry yields, or on the protein content, fat and calcium retention of clots ...
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TOLERANCE OF DRY BEAN CULTIVARS TO SAFLUFENACIL
... ten dry bean cultivars to saflufenacil, applied on ...ten dry bean cultivars (IAPAR 81; IPR Tiziu, IPR Corujinha; BRS Estilo; BRS Talismã; BRS Esplendor; BRS Campeiro; BRS Radiante, BRS Vereda and Jalo ...
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Dry natural gas receives higher demand: through
... revenues. Regarding NGL and condensate sales, the volume of NGL sales has increased by nearly 66% between 2011 and 2013 due to expansion projects. This offset the drop in realized compo[r] ...
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Performance of supplemented heifers on Marandu grass pastures in the wet-to-dry transition and dry seasons
... The experimental period was initiated after the adaptation period, which occurred in January and February 2004, with monthly evaluations from March to September 2004. An intermittent stocking grazing method was used ...
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Carbon stocks in a tropical dry forest in Brazil
... The dry forests are the type most widely distributed vegetation in the tropics, and studies aimed at quantifying the carbon stock in these forests are important for it to be quantified their participation as ...
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Canopy phenology of a dry forest in western Brazil
... primary dry forest in Western Brazil in the foothills of the Urucum mountain chain, in order to improve our knowledge on the functioning of these poorly-known ...early dry season and was massive in the ...
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