Charqui meats as fermented meat products: Role of bacteria for some sensorial properties development

Meat Science

Volumn 61, Issue 2, 2002, Pages 187-191

  Pinto, M F ^a,b   Ponsano, E H G ^a   Franco, B D G M ^b   Shimokomaki, M ^b,c  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Charqui; Fermented meat products; Jerked beef; Sensorial properties; Starter cultures

Indexed keywords

STARTER CULTURES;

BACTERIA; FERMENTATION; FOOD PROCESSING;

MEATS;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS;

EID: 0036309188     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00184-X     Document Type: Article

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