The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A

Meat Science

Volumn 74, Issue 3, 2006, Pages 532-545

  Vermeiren, L ^a   Devlieghere, F ^a   Vandekinderen, I ^a   Rajtak, U ^a   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Biopreservation; Buffering capacity; Cooked meat products; Glucose; Lactic acid bacteria; Lactobacillus sakei; Protective cultures; Sensory analysis

Indexed keywords

BROCHOTHRIX THERMOSPHACTA; LACTOBACILLUS SAKEI; LEUCONOSTOC MESENTEROIDES; LISTERIA MONOCYTOGENES;

EID: 33746679243     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.05.003     Document Type: Article

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