Physicochemical and microbiological characteristics of diverse Spanish cured meat products
نویسندگان
چکیده
منابع مشابه
Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of sa...
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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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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...
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ژورنال
عنوان ژورنال: CyTA - Journal of Food
سال: 2018
ISSN: 1947-6337,1947-6345
DOI: 10.1080/19476337.2017.1379560