Food safety in fast drying of dry-cured meat products: High pressure and Na Cl-free processing implementation;Die Lebensmittelsicherheit des Schnelltrocknungsverfahrens für gepökelte Fleischprodukte: Implementierung der NaCl-freien Herstellung und der Hochdruckbehandlung

Fleischwirtschaft

Volumn 93, Issue 11, 2013, Pages 109-113

  Stollewerk, Katharina ^a   Jofré, Anna ^a   Comaposada, Josep ^a   Arnau, Jacint ^a   Garriga, Margarita ^a  

^a IRTA   (Spain)

Author keywords

Challenge test; Chorizo; Dry cured ham; L. monocytogenes; Salmonella; Sodium reduction

Indexed keywords

EID: 84889852398     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (13)

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10. STOLLEWERK, K., A. JOFRE., J. COMAPOSADA, J. ARNAU und M. GARRIGA (2012b): The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham. Meat Science 90, 472-477.
11. STOLLEWERK, K., A. JOFRE, J. COMAPOSADA, J. ARNAU und M. GARRIGA (2012c). The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages. Innovative Food Science and Emerging Technologies 16, 89-95.
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