Sucuk and pasti{dotless}rma: Microbiological changes and formation of volatile compounds

Meat Science

Volumn 95, Issue 4, 2013, Pages 912-918

  Kaban, Güzin ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Lactic acid bacteria; Micrococcus Staphylococcus; Pasti dotless rma; Sucuk; Traditional meat product; Volatile compound

Indexed keywords

LACTIC ACID BACTERIA; MEAT PRODUCTS; MICROCOCCUS/STAPHYLOCOCCUS; PASTI{DOTLESS}RMA; SUCUK; VOLATILE COMPOUNDS;

CURING; DRYING; VOLATILE ORGANIC COMPOUNDS;

MEATS;

BACTERIA (MICROORGANISMS);

VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

ANIMAL; BACTERIAL COUNT; CATTLE; DESICCATION; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; LACTIC ACID BACTERIUM; MEAT; METHODOLOGY; MICROBIOLOGY; MICROCOCCUS/STAPHYLOCOCCUS; PASTIRMA; REVIEW; SUCUK; TASTE; TEMPERATURE; TRADITIONAL MEAT PRODUCT; TURKEY (REPUBLIC); ANALYSIS; BOVINAE; PROCEDURES; TURKEY;

LACTIC ACID BACTERIA; MICROCOCCUS/STAPHYLOCOCCUS; PASTIRMA; SUCUK; TRADITIONAL MEAT PRODUCT; VOLATILE COMPOUND;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; DESICCATION; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; MEAT PRODUCTS; TASTE; TEMPERATURE; TURKEY; VOLATILE ORGANIC COMPOUNDS;

EID: 84880789445     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.03.021     Document Type: Article

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