منابع مشابه
Hypoxanthine enhances the cured meat taste
We evaluated the enhancement of cured meat taste during maturation by sensory analysis. We focused on the heat-stable sarcoplasmic fraction (HSSF) to identify the factors related to cured meat taste. Because the dry matter of HSSF contained more than 30% nitrogen, nitrogen compounds such as free amino acids, small peptides and adenosine triphosphate-related compounds seemed to be the important ...
متن کاملThe mycobiota of three dry-cured meat products from Slovenia.
The surface mycobiota of three types of Slovenian dry-cured meat products were isolated from a total of 75 items of product that were sampled periodically during the drying/ripening stage of processing. The predominant filamentous fungal genus isolated was Penicillium. Eurotium spp., Aspergillus versicolor and Cladosporium spp. were isolated from only two of the products. Eight Penicillium spec...
متن کاملHippocampal inactivation enhances taste learning.
Learning tasks are typically thought to be either hippocampal-dependent (impaired by hippocampal lesions) or hippocampal-independent (indifferent to hippocampal lesions). Here, we show that conditioned taste aversion (CTA) learning fits into neither of these categories. Rats were trained to avoid two taste stimuli, one novel and one familiar. Muscimol infused through surgically implanted intrac...
متن کاملProduction 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...
متن کاملMould and yeast species contaminating Norwegian dry-cured meat products
Dry-cured meat production has a long tradition in Norway. Presently, the annual production is around 1700 tons with an approximate per capita consumption of 0.5 kilos. However, many producers are facing a significant quality and economic problems due to uncontrolled fungal growth. With the aim of assessing the diversity of fungi contaminating Norwegian dry-cured meat products, 72 samples were c...
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ژورنال
عنوان ژورنال: Animal Science Journal
سال: 2016
ISSN: 1344-3941
DOI: 10.1111/asj.12625