Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes

‏‎suppression of coke formation in thermal cracking by coke inhibitors‎‏

‏‎the main purpose of this research was to:1.develop a coking model for thermal cracking of naphtha.2.study coke inhibition methods using different coke inhibitors.developing a coking model in naphtha cracking reactors requires a suitable model of the thermal cracking reactor based on a reliable kinetic model.to obtain reliable results all these models shall be solved simultaneously.for this pu...

Production of flavor in cured meat by a bacterium.

The bacteriology of meat curing brines has been studied chiefly from the standpoint of preservation of meat. Such investigations have established that concentrationis of salt used are not bactericidal but inhibitory to most bacteria, and that certaini osmophilic bacteria and yeasts tolerate or, in some cases, even require salt concentrations for maximal growth. The relationiship of brine microo...

Characterization and control of microbial black spot spoilage in dry-cured Iberian ham

The presence of black spots on dry-cured Iberian ham surface is an alteration related to microbial population. Although it provokes important economic losses for the meat industry, the microorganisms responsible for this spoilage still remain unclear. The aim of this study was to identify the microorganisms involved in dry-cured Iberian ham black spot spoilage and to study the conditions affect...

Dry Cured Hams - European Style

Europe has very many widely differing cultures, whose development has been affected by agreat number of different factors. One important factor, of course, is the climate, which varies considerably both in Europe and on the continent proper. Climatic conditions have also been responsible for shaping meat processing techniques in different parts of Europe; the dry curing of meat, for example, ha...

Investigating Microbial Communities in Salt Marsh Sediments Using Card-fish