Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions

Meat Science

Volumn 66, Issue 4, 2004, Pages 845-854

  Moretti, Vittorio Maria ^a   Madonia, Giuseppe ^b   Diaferia, Carlo ^c   Mentasti, Tiziana ^a   Paleari, Maria Antonietta ^a   Panseri, Sara ^a   Pirone, Giuseppe ^c   Gandini, Gustavo ^a  

^a Department of Veterinary Science ^*  (Italy)

^b ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLA SICILIA A MIRRI   (Italy)

^c Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

Author keywords

Microbiological parameters; Sensory quality; Sicilian salami; Volatile compounds

Indexed keywords

MICROBIOLOGICAL PARAMETERS; SENSORY QUALITY; SICILIAN SALAMI; VOLATILE COMPOUNDS;

DISTILLATION; ELASTICITY; FOOD PRESERVATION; MICROBIOLOGY; MOISTURE; OLEIC ACID; SENSORY PERCEPTION; THERMAL EFFECTS; VOLATILE ORGANIC COMPOUNDS;

MEATS;

BACTERIA (MICROORGANISMS); MICROCOCCACEAE; SUS SCROFA;

EID: 0942289629     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.08.006     Document Type: Article

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