Recent advances in cured raw ham manufacture.

Bosse Née Danz, Ramona; Müller, Anne; Gibis, Monika; Weiss, Agnes; Schmidt, Herbert; Weiss, Jochen

Bosse Née Danz, Ramona; Müller, Anne; Gibis, Monika; Weiss, Agnes; Schmidt, Herbert; Weiss, Jochen.

Afiliação

Bosse Née Danz R; a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
Müller A; b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
Gibis M; a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
Weiss A; b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
Schmidt H; b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
Weiss J; a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.

Crit Rev Food Sci Nutr ; 58(4): 610-630, 2018 Mar 04.

Article em En | MEDLINE | ID: mdl-27469301

Assuntos

Microbiologia de Alimentos/métodos; Conservação de Alimentos/métodos; Carne Vermelha/microbiologia

Palavras-chave

Raw ham processing; coagulase-negative staphylococci; curing techniques; meat starter cultures; microbiota; protective cultures

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Carne Vermelha / Microbiologia de Alimentos / Conservação de Alimentos Idioma: En Ano de publicação: 2018 Tipo de documento: Article

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