Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat

Meat Science

Volumn 108, Issue , 2015, Pages 115-119

  Omer, M K ^a   Prieto, B ^b   Rendueles, E ^b   Alvarez Ordonez A ^c   Lunde, K ^a   Alvseike, O ^a   Prieto, M ^b  

^a Animalia   (Norway)

^b UNIVERSITY OF LEÓN   (Spain)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Dry fermented sausages; Food safety; High hydrostatic pressure processing; Sensory analysis

Indexed keywords

FOOD SAFETY; HYDRAULICS; HYDROSTATIC PRESSURE; SENSORY ANALYSIS; TRIMMING;

DRY FERMENTED SAUSAGE; ENTEROBACTERIACEAE; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; MICRO-BIOLOGICAL PARAMETERS; ORGANOLEPTIC CHARACTERISTICS; SENSORY CHARACTERISTICS; WATER ACTIVITY;

MEATS;

ENTEROBACTERIACEAE;

ADULT; ANALYSIS; ANIMAL; BACTERIAL COUNT; CONSUMER ATTITUDE; ENTEROBACTERIACEAE; ESCHERICHIA COLI; FEMALE; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD SAFETY; HUMAN; HYDROSTATIC PRESSURE; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MALE; MEAT; MICROBIOLOGY; MIDDLE AGED; ODOR; PH; PHYSICAL CHEMISTRY; PIG; TASTE;

ADULT; ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER BEHAVIOR; ENTEROBACTERIACEAE; ESCHERICHIA COLI; FEMALE; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SAFETY; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; LACTOBACILLACEAE; MALE; MEAT PRODUCTS; MIDDLE AGED; ODORS; PHYSICOCHEMICAL PHENOMENA; SWINE; TASTE;

EID: 84935920397     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.05.002     Document Type: Article

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