Dry-Fermented Meat Products
Sheep and goat fermented meat products - health aspects
... about fermented products, particularly fermented sausages, we must take into account the use of starter ...of fermented products in terms of flavour, appearance and ...of ...
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Quality improvement of traditional dry fermented sausages based on innovative technological strategies
... in meat products, are chemical compounds largely resulting from the microbial decar- boxylation of ...In dry sausages, biogenic amines are as- sociated with long ripening ...of meat ...
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Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages
... of dry fermented sausages is an important part of the meat industry in Southern European ...These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments ...
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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 ...non-smoked products, due to a higher acid production (lower pH values) and other factors related to the technological process [ 32 – 34 ...Portuguese ...
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Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage
... of fermented meats ( Pearson & Gillett, 1996 ...–packaged products (hence, improving yields), it has a pH rising effect in cured meats ...raw meat until the end of ripening, the ones produced by ...
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Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a dry fermented sausage made from wine- -marinated meat
... in dry meat products due to its potential ability to grow in low aw products, the results of the present study indicate that this pathogen is unable to grow or survive during the manufacturing ...
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The Use of Starter Cultures in Traditional Meat Products
... cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter culture should be ...
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Role of Starter Cultures on the safety of fermented meat products
... of dry-cured and fermented meat products due to their activity against undesirable ...in dry-cured meat products and are likely to have a commercial application in food ...
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Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages
... pig meat were oleic (C18:1), palmitic (C16:0) and stearic (C18:0) acid, in decreasing order of importance, which agrees with previous studies ( Elias & Carrascosa, 2010 ...in meat ( Gandemer, 2002 ...
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Hazards and control of risks in artesanal meat products in Portugal
... Traditionally, dry fermented smoked sausages should only be produced during the very cold winter months, but increasing economic interest has led to its production all year long, with some producers lacking ...
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Technology and trends on sterilized meat products / Tendências e tecnologia dos produtos cárneos esterilizados
... HPP products has an estimated market value of 355 million USD (KOUTCHMA; KOUTCHMA, ...cooked meat and ready meals sectors suggests that the initial investment costs may be sustainable (NORTON; SUN, ...of ...
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Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka"
... Lukanka is a Bulgarian (sometimes spicy) salami which is unique to Bulgarian cuisine. Lukanka is semi-dried, has a flat- tened cylindrical shape, and brownish-red interior in a skin that is normally covered with a white ...
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Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study
... beef products, the sequences of myoglobin (Uniprot ID: P02192) and beta-lactoglobulin (Uniprot ID: P02754) were compared using the basic local alignment search tool (BLAST; Figure 3) (Goodman et ...bovine ...
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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
... In the other hand, the new consumers´ demand of minimally processed foodstuffs and also the increased concern on safety about chemical food additives make that natural methods of preservation and natural preservatives ...
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Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
... the fermented products are a rich source of bioactive microbes like bacteriocin producing ...prepare fermented products and also be used as biopreservative ...
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Quantitative detection of soybean in meat products by a TaqMan real-time PCR assay
... of meat adulteration broadcasted by the media in the last years have intensi fied consumers' concerns regarding the com- position of the foods they are ...particular products; and (iii) there is a need to ...
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Planned Distribution Center for Cerdo Real Meat Products in District IV-Batangas Province, Philippines
... The subjects of the study were General Manager, Accounting Staff, Marketing Staff, Production Manager and Meat Processing Head manager of the cooperative. They were interviewed by the researchers to get all the ...
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Molecular detection of adulteration in commercial buffalo meat products by multiplex PCR assay
... the meat sample was adulterated with meat mixture consisting of other species in different ...the meat from different animal species did not affect the PCR ...adulterated meat samples were ...
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Diverse geno- and phenotypes of persistent listeria monocytogenes isolates from fermented meat sausage production facilities in Portugal
... broth at 37°C, followed by centrifugation of a 1-ml aliquot of the resulting culture at 16,250 ⫻ g for 5 min. The resulting cell pellet was washed two times in 0.9% (wt/vol) saline solution and resuspended in 500 l of ...
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VIABILITY OF STAPHYLOCOCCUS XYLOSUS ISOLATED FROM ARTISANAL SAUSAGES FOR APPLICATION AS STARTER CULTURES IN MEAT PRODUCTS
... Slovak meat products (26) and in Tunisian traditional salted meat ...in meat industry as starter culture in fermented sausages due to its technological properties, once it ensures color ...
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