Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics

Meat Science

Volumn 91, Issue 3, 2012, Pages 374-377

  Stadnik, Joanna ^a   Dolatowski, Zbigniew J ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Biogenic amines; Dry cured meat products; Extended ageing; Probiotics

Indexed keywords

AGEING TIME; AVERAGE VALUES; BIOGENIC AMINES; DRY-CURED MEAT PRODUCTS; EXTENDED AGEING; LACTOBACILLUS CASEI; LOW CONCENTRATIONS; MEAN VALUES; MEAT PRODUCTS; PORK LOIN; PROBIOTIC STRAIN; PROBIOTICS; SPERMIDINE; TIME-DEPENDENT; TOXIC LEVELS; TRYPTAMINES;

AMINES; CURING; MEATS;

DRYING;

LACTOBACILLUS CASEI;

AMINE; BIOGENIC AMINE; PROBIOTIC AGENT;

ANIMAL; ARTICLE; FOOD CONTROL; FOOD HANDLING; LACTOBACILLUS CASEI; MEAT; METHODOLOGY; MICROBIOLOGY; SWINE;

AMINES; ANIMALS; BIOGENIC AMINES; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLUS CASEI; MEAT; PROBIOTICS; SUS SCROFA;

EID: 84859579702     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.02.022     Document Type: Article

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