Biogenic amine content in Spanish retail market meat products treated with protective atmosphere and high pressure

European Food Research and Technology

Volumn 218, Issue 3, 2004, Pages 237-241

  Ruiz Capillas, Claudia ^a   Jiménez Colmenero, Francisco ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Biogenic amines; High pressures; Meat products; Microorganism; Protective atmospheres

Indexed keywords

AMINES; ENZYME INHIBITION; ENZYMES; FERMENTERS; FOOD PRESERVATION; HEALTH RISKS; HIGH PRESSURE EFFECTS; MICROORGANISMS; PROTECTIVE ATMOSPHERES;

BIOGENIC AMINES (BA); FREE AMINO ACIDS (FAA); MEAT PRODUCTS; MICROBIAL PROLIFERATIONS; MONO-AMINE OXIDASE INHIBITORS (MAOI); PROTECTIVE ATMOSPHERES PACKED (PAP); VACUUME-PACKED (VP);

MEATS;

EID: 4644234686     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0848-3     Document Type: Article

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