High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture.

Ducic, Miroslav; Barcenilla, Coral; Cobo-Díaz, José F; López, Mercedes; Álvarez-Ordóñez, Avelino; Prieto, Miguel

Ducic, Miroslav; Barcenilla, Coral; Cobo-Díaz, José F; López, Mercedes; Álvarez-Ordóñez, Avelino; Prieto, Miguel.

Affiliation

Ducic M; Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia. Electronic address: mir.s.ducic@gmail.com.
Barcenilla C; Department of Food Hygiene and Technology, Universidad de León, León, Spain. Electronic address: cbarc@unileon.es.
Cobo-Díaz JF; Department of Food Hygiene and Technology, Universidad de León, León, Spain. Electronic address: jcobd@unileon.es.
López M; Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain. Electronic address: mmlopf@unileon.es.
Álvarez-Ordóñez A; Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain. Electronic address: aalvo@unileon.es.
Prieto M; Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain. Electronic address: miguel.prieto@unileon.es.

Food Res Int ; 163: 112162, 2023 01.

Article de En | MEDLINE | ID: mdl-36596111

Sujet(s)
Mots clés

Fermented meat; High Hydrostatic Pressure; Lactic acid bacteria; Microbial communities; Preservation; Ripening

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Produits carnés Langue: En Journal: Food Res Int Année: 2023 Type de document: Article

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