dry-fermented meat sausages
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 ...casings. Meat sausages are slowly cured through spontaneous fermentation by ...
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Quality improvement of traditional dry fermented sausages based on innovative technological strategies
... Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European ...traditional dry sausages are of interest, since they are likely to ...
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Microbial ecosystem of traditional dry fermented sausages in Mediterranean countries and Slovakia. In: Mediterranean Ecosystems: Dynamics, Management and Conservation.
... Meat or fat residuals may not be removed totally if an insufficient cleaning procedure is applied. Residuals may act as vehicles for spoilage or pathogenic bacteria from surfaces to meat (Gill & ...
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COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES
... of meat into the product other than one stated on declara- tion is illegal and misleading the ...of meat species in traditional meat products is of great ...
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Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”
... pressurised meat products was also reported in raw sausage batter, fresh chicken breast fillets and raw poultry sausages (Lerasle, Federighi, Simonin, Anthoine & Rezé et ...
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Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal
... that fermented dry sausages and other meat products could contain, during processing and in the final product, some of the well-known pathogenic bacteria often associated with meat ...
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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 ...Portuguese ...
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Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages)
... contaminated meat products (Korkeala & Ma¨kela¨, 1989), as starter cultures in the manufacture of dry fermented sausages, is a common practice (Hugas & Monfort, 1997; Lu¨cke & ...
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Microbiological profile of salpicão de vinhais and chouriça de vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal
... Pork meat conserved in the form of fermented dry sausages is typical, and represents an important part of the traditional Portuguese ...are dry-fermented sausages produced ...
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Evaluation of a bacteriocin-producing strain of pediococcus acidilactici as a biopreservative for "alheira", a fermented meat sausage
... the sausages are packed under vacuum or modified ...mercial dry sausage manufacturing process despite the various hur- dles such as low pH, salt and nitrites ( Le Marc, Hucket, Bourfeois, Guyonnet, & ...
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Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages
... of meat and other ingredients was stored under controlled conditions at 5 C and 90% relative humidity during 48 h for ...this meat batter was stuffed into natural casings made from the pig's small ...
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Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
... a dry fermented sausage formulation. On a study using camel meat in fermented sausage, the authors reported a higher value of hardness for the camel formulation compared to the beef ...camel ...
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Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages
... Before extraction, samples were thawed (+4 °C/24 h) and the casing removed. In order to evaluate PAHs deposition and migration to inner layers, both casing and sausage meat, were independently extracted and ...
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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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Broiler Transportation Conditions ina Brazilian Commercial Line and the Occurrence of Breast PSE (Pale, Soft, Exudative) Meat and DFD-like (Dark, Firm, Dry) Meat
... DFD-like meat. Tables 1 and 2 present the meat pH and color results for CL and TL samples transported ...paler meat with relatively low pH values typical of broiler PSE meat (Olivo et ...
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Diverse geno- and phenotypes of persistent listeria monocytogenes isolates from fermented meat sausage production facilities in Portugal
... traditional fermented sausages in northern Por- tugal allowed us to identify ...Portuguese fermented meat sausages, the persistence of ...
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Conservation of sausages utilizing chitosan biofilm
... (T2). Sausages produced in industrial line were coating with T1 and T2 to immersion, stored at vacuum-packed or bulk packaging, and compared to a control (T3, without ...packed sausages, indicating that the ...
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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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Low-fiber sugarcane to improve meat production with less methane emission in tropical dry season. - Portal Embrapa
... emission rates from varieties with extreme NDF:saccharose ratios. Experiments were performed with Holstein x Zebu crossbred dairy heifers, under controlled feeding, in a randomized block design, with 4 treatments: two ...
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Volatile compounds in meat and meat products
... Raw meat is described as salty, metallic and rare (bloody) with slightly sweet aroma (Soncin et ...lean meat (beef, pork, poultry and lamb) imparts non-species-specific meaty flavor, whereas warming up ...
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