The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage

Meat Science

Volumn 65, Issue 3, 2003, Pages 1165-1174

  Deumier, François ^a   Collignan, Antoine ^a  

^a CIRAD   (France)

Author keywords

Acidification; Chicken meat; Dry fermented sausage; Lactic acid bacteria; Listeria monocytogenes; Salmonella spp; Sodium lactate

Indexed keywords

BACTERIA; DRYING; FERMENTATION; PH EFFECTS; SODIUM COMPOUNDS;

STARTER CULTURES;

MEATS;

BACTERIA (MICROORGANISMS); GALLUS GALLUS; LISTERIA; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS;

EID: 0038381764     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00346-7     Document Type: Article

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