Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter cultures

Meat Science

Volumn 89, Issue 4, 2011, Pages 486-490

  Paulsen, P ^a   Vali, S ^a   Bauer, F ^a  

^a UNIVERSITY OF VETERINARY MEDICINE   (Austria)

Author keywords

Bacterial starter cultures; Biogenic amines; Fat oxidation; Salami; Sensory preference; Wild boar meat

Indexed keywords

BIOGENIC AMINES; FAT OXIDATION; SALAMI; SENSORY PREFERENCE; STARTER CULTURES; WILD BOAR MEAT;

AMINES; BACTERIOLOGY; CHEMICAL CONTAMINATION; MOLDS; OXIDATION; STARTERS; TISSUE;

MEATS;

BACTERIA (MICROORGANISMS); SUS SCROFA; SUS SCROFA DOMESTICA;

CADAVERINE; HISTAMINE; PUTRESCINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ADIPOSE TISSUE; ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD CONTROL; FOOD HANDLING; LIPID METABOLISM; MEAT; METHODOLOGY; MICROBIOLOGY; SKELETAL MUSCLE; SWINE; TASTE;

ADIPOSE TISSUE; ANIMALS; CADAVERINE; FOOD HANDLING; FOOD MICROBIOLOGY; HISTAMINE; LIPID METABOLISM; MEAT PRODUCTS; MUSCLE, SKELETAL; PUTRESCINE; SUS SCROFA; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 80051853167     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.05.014     Document Type: Article

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