Changes in fatty acids and microbial populations of pork inoculated with two biopreservative strains

Meat Science

Volumn 66, Issue 4, 2004, Pages 793-800

  Minor Perez H ^a   Ponce Alquicira, E ^a   Macias Bravo S ^b   Guerrero Legarreta, I ^a  

^a UNIVERSIDAD AUTÓNOMA METROPOLITANA   (Mexico)

^b UNIVERSIDAD IBEROAMERICANA   (Mexico)

Author keywords

Biopreservatives; Free fatty acids; Meat fermentation; Subtropical conditions

Indexed keywords

BIOPRESERVATIVE STRAINS; SUBTROPICAL CONDITIONS;

ATMOSPHERIC HUMIDITY; BACTERIA; COLD STORAGE; FATTY ACIDS; FERMENTATION; GAS CHROMATOGRAPHY; HEALTH RISKS; LIPIDS; MOISTURE; MUSCLE; PH EFFECTS; SPECTROPHOTOMETRY; SURFACE PROPERTIES; THERMAL EFFECTS;

MEATS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS ALIMENTARIUS; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS;

EID: 0942278707     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00173-6     Document Type: Article

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