Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages

Meat Science

Volumn 72, Issue 1, 2006, Pages 62-68

  Bover Cid, Sara ^a   Miguelez Arrizado, M Jesús ^a   Latorre Moratalla, L Luz ^a   Vidal Carou, M Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Cadaverine; Enterobacteria; Hygienic quality; Meat fermentation; Putrescine; Tyramine

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIA; ENTEROBACTERIACEAE; POSIBACTERIA;

EID: 27144481085     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.06.003     Document Type: Article

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