Effect of high pressure preservation on the quality of dry cured beef "Cecina de Leon"

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 1, 2007, Pages 102-110

  Rubio, Begoña ^a   Martínez, Beatriz ^a   García Cachán, Ma Dolores ^a   Rovira, Jordi ^b   Jaime, Isabel ^b  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Cecina de Le n; Dry cured beef; High pressure processing; Shelf life; Vacuum packaging

Indexed keywords

BACTERIA; FOOD PRESERVATION; FUNGI; HIGH PRESSURE EFFECTS; MICROBIOLOGY; VACUUM APPLICATIONS; YEAST;

CHILLING STORAGE; DRY CURED BEEF; FOOD INDUSTRY; HIGH PRESSURE TREATMENT;

MEATS;

BACTERIA (MICROORGANISMS); CECINA; ENTEROBACTERIACEAE; ENTEROCOCCUS; MICROCOCCACEAE;

EID: 33846863960     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.08.004     Document Type: Article

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