Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages

Meat Science

Volumn 74, Issue 2, 2006, Pages 303-311

  Chouliara, I ^a   Samelis, J ^b   Kakouri, A ^b   Badeka, A ^a   Savvaidis, I N ^a   Riganakos, K ^a   Kontominas, M G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Fermented sausage; Hygiene; Irradiation; Quality; Salami

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROCOCCUS; FUNGI; LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LISTERIA; NEGIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS;

EID: 33746242292     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.03.021     Document Type: Article

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