Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat

Meat Science

Volumn 123, Issue , 2017, Pages 1-7

  Corral, Sara ^a   Belloch, Carmela ^a   López Díez, José Javier ^a   Salvador, Ana ^a   Flores, Mónica ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Boar taint; D. hansenii; Dry fermented sausages; Entire male; Sensory; Yeast

Indexed keywords

HARDNESS; MEATS; QUALITY CONTROL; YEAST;

BOAR TAINT; D. HANSENII; DRY FERMENTED SAUSAGE; ENTIRE MALE; SENSORY;

SENSORY ANALYSIS;

ANDROSTERONE; FAT INTAKE; SALT INTAKE; SKATOLE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ADIPOSE TISSUE; ADULT; ANALYSIS; BUDDING YEAST; CHEMISTRY; COLOR; CONSUMER ATTITUDE; DESICCATION; FAT INTAKE; FEMALE; FOOD CONTROL; FOOD QUALITY; HUMAN; LACTOBACILLUS; MALE; MEAT; MIDDLE AGED; ODOR; SALT INTAKE; STAPHYLOCOCCUS; TASTE; YEAST;

ADIPOSE TISSUE; ADULT; ANDROSTERONE; COLOR; CONSUMER BEHAVIOR; DESICCATION; DIETARY FATS; FEMALE; FOOD MICROBIOLOGY; FOOD QUALITY; HUMANS; LACTOBACILLUS; MALE; MEAT PRODUCTS; MIDDLE AGED; SACCHAROMYCETALES; SKATOLE; SMELL; SODIUM CHLORIDE, DIETARY; STAPHYLOCOCCUS; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; YEASTS;

EID: 84983527751     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.08.007     Document Type: Article

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