Optimisation of fermentation conditions for the production of a novel cooked fermented ham product

European Food Research and Technology

Volumn 215, Issue 3, 2002, Pages 183-188

  Scannell, Amalia G M ^a   Kenneally, Paul M ^b   McCarthy, Denise ^a   Schwarz, Gerhard ^c   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c NONE   (Germany)

Author keywords

Cooked ham; Fermentation; Microbiology; Shelf life; Starter cultures

Indexed keywords

EID: 2342604832     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-002-0552-8     Document Type: Article

References (36)

1. Jessen B (1995) Starter cultures for meat fermentations In: Campbell-Platt G, Cook PE (eds) Fermented meats. Blackie, Glasgow, pp 130-159
2. Bartholomew DT, Blumer TN (1977) J Food Sci 42:494-497
3. Boerema JA, Penney N, Cummins TL, Bell RG (1993) Int J Food Sci Technol 28:435-442
4. Labadie J (1999) Meat Sci 52:299-305
5. Holley RA, McKellar RC (1996) Int J Food Microbiol 29:297-309
6. Watsos E, Vacalopoulos A, Anastassiadou H, Bacanddritsos N, Stravoulaki A (2000) 51:132-141
7. Yang R, Ray B (1994) J Food Prot 57:209-217
8. Dykes GA, Cloete TE, von Holy A (1995) Int J Food Microbiol 28:89-100
9. Beumer RR, de Giffel MC, de Boer E, Rombouts N (1996) Food Microbiol 13:333-340
10. Blom H, Nerbrink E, Dainty R, Hagtvedt T, Borch E, Nissen H, Nesbakken T (1997) Int J Food Microbiol 38:71-76
11. Holtzapfel WH, Geisen R, Schillinger U (1995) Int J Food Microbiol 24:343-362
12. Vandenbergh PA (1993) FEMS Microbiol Rev 12:221-238
13. Vinderola CG, Bailo N, Reinheimer JA (2000) Food Res Int 33:07-102
14. Holtzapfel WH (1998) The Gram-positive bacteria associated with meat and meat products. In: Davies A, Board R (eds) The microbiology of meat and poultry. Blackie, Glasgow, pp 35-84
15. Kotzekidou P, Bloukas JG (1996) Meat Sci 42:333-345
16. Bredholt S, Nesbakken T, Hoik A (1999) Int J Food Microbiol 53:43-52
17. Katsaras K, Peetz P (1989) Alimenta 6:119-122
18. Ke PJ, Ackman RJ, Link BH Nash DM (1977) J Food Technol 12:37-47
19. Buckenhüskes HJ (1993) FEMS Microbiol Rev 12:253-272
20. Stiles ME (1996) Antonie van Leeuwenhoek J Microbiol Serol 70:331-345
21. Lücke FK (2000) Meat Sci 56:105-115
22. Marchesini B, Bruttin A, Romailler N, Moreton R (1992) J Appl Microbiol 73:203-209
23. Samelis J, Kakouri A, Georgiadou K, Metaxopoulos J (1998) J Appl Microbiol 84:649-660
24. Bartholomew DT, Blumer TN (1980) J Food Sci 45:420-425,430
25. Coventry J, Hickey M (1991) Meat Sci 30:41-48
26. Charbonneau JE (2001) Scanning 23:55-57
27. Katsaras K, Peetz P, Geyer S (1991) Fleischerei 10:3-4
28. Yu SL, Cooke PH, Tu SI (2001) Lett Appl Microbiol 32:205-210
29. Hammes WP, Bantleon A, Min S (1990) FEMS Microbiol Rev 87:165-174
30. Medynski A, Pospiech E, Kniat R (2000) Meat Sci 55:285-290
31. Delahunty CM, McCord A, O'Neill EE, Morissey PA (1997) Food Qual Preference 8:381-388
32. Bekbölet M (1990) J Food Prot 53:430-440
33. Møller JKS, Jensen JS, Olsen MB, Skibsted LH, Bertelsen R (2000) Meat Sci 54:399-405
34. Gray JI, Gomaa EA, Buckley DJ (1996) Meat Sci 43:111-123
35. Holley RA (1997) Food Microbiol:14:201-211
36. Devlieghere F, Geeraerd AH, Versyck KJ, Bernaert H, Van Impe JF, Debevere J (2000) Int J Food Microbiology 58:93-106