Evolution of free amino acids, biogenic amines and N-nitrosoamines throughout ageing in organic fermented beef

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 15, Issue 2, 2016, Pages 191-200

  Wójciak, Karolina M ^a   Solska, Elzbieta ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Acid whey; Biogenic amine; Fermentation; Free amino acids; Nitrosoamine; Oxidation

Indexed keywords

AMINO ACIDS; BACTERIA; BEEF; FERMENTATION; LACTIC ACID; MEATS; NITROSAMINES; OXIDATION; PH;

ACID WHEY; BIOGENIC AMINES; FERMENTATION PROCESS; FREE AMINO ACIDS; LACTIC ACID BACTERIA; MICROBIOLOGICAL SAFETY; NITROSOAMINE; PATHOGENIC BACTERIUM;

AMINES;

AMINO ACID; BIOGENIC AMINE; NITRIC ACID DERIVATIVE; NITRITE; NITROSAMINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANALYSIS; ANIMAL; BACTERIAL COUNT; BOVINE; FERMENTATION; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD CONTROL; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; LISTERIA MONOCYTOGENES; MEAT; MICROBIOLOGY; PH; RED MEAT;

AMINO ACIDS; ANIMALS; BIOGENIC AMINES; CATTLE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; NITRATES; NITRITES; NITROSAMINES; RED MEAT; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84976321276     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.2016.2.19     Document Type: Article

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