Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón

Meat Science

Volumn 90, Issue 1, 2012, Pages 194-198

  Lorenzo, José M ^a   Temperán, Sara ^a   Bermúdez, Roberto ^a   Cobas, Noemí ^a   Purriños, Laura ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

CIE L* a* b*; Foal dry fermented sausage; Physico chemical properties; Sensory attributes; Texture profile analysis

Indexed keywords

FOAL DRY-FERMENTED SAUSAGE; INITIAL VALUES; LACTIC ACID BACTERIA; PH VALUE; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; RIPENING TIME; SENSORY ATTRIBUTES; TEXTURE PROFILE ANALYSIS;

CHEMICAL PROPERTIES; LACTIC ACID;

HARDNESS;

BACTERIA (MICROORGANISMS); MICROCOCCACEAE;

ANIMAL; ARTICLE; FOOD STORAGE; HORSE; MEAT; PHYSICAL CHEMISTRY; SENSATION; SWINE; TASTE;

ANIMALS; FOOD STORAGE; HORSES; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; SENSATION; SWINE; TASTE;

EID: 80053185353     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.06.025     Document Type: Article

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