Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering

Meat Science

Volumn 98, Issue 2, 2014, Pages 129-134

  Cherroud, Sanâa ^a   Cachaldora, Aida ^b   Fonseca, Sonia ^b   Laglaoui, Amin ^a   Carballo, Javier ^b   Franco, Inmaculada ^b  

^a ABDELMALEK ESSAADI UNIVERSITY   (Morocco)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Dry cured Halal goat meat; Lactobacillus; Olive oil and paprika; Salting time; Species specific PCR; Staphylococcus

Indexed keywords

CURING; INDUSTRIAL ENGINEERING; MEATS; OLIVE OIL; PRODUCTION ENGINEERING;

GOAT MEAT; LACTOBACILLUS; SALTING TIME; SPECIES-SPECIFIC PCR; STAPHYLOCOCCUS;

DRYING;

OLIVE OIL; SALT INTAKE; VEGETABLE OIL;

ANALYSIS; ANIMAL; BACTERIAL COUNT; CHEMISTRY; CLASSIFICATION; DESICCATION; FOOD CONTAMINATION; FOOD CONTROL; GOAT; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; PEPPER; PH; PHYSICAL CHEMISTRY; SALT INTAKE; SPICE; STAPHYLOCOCCUS;

ANIMALS; CAPSICUM; COLONY COUNT, MICROBIAL; DESICCATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GOATS; HYDROGEN-ION CONCENTRATION; MEAT; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; SODIUM CHLORIDE, DIETARY; SPICES; STAPHYLOCOCCUS;

EID: 84902523045     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.05.018     Document Type: Article

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