Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

Autor: Anna Jofré, Annemarie Gunvig, Margarita Garriga, Sara Bover-Cid, Tina Beck Hansen, Cristina Serra-Castelló

Publikováno v: IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Serra-Castelló, C, Bover-Cid, S, Garriga, M, Hansen, T B, Gunvig, A & Jofré, A 2021, ' Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages ', International Journal of Food Microbiology, vol. 346, 109160 . https://doi.org/10.1016/j.ijfoodmicro.2021.109160

The resistance of Salmonella to the harsh conditions occurring in shelf-stable dry fermented sausages (DFS) poses a food safety challenge for producers. The present study aimed to model the behaviour of Salmonella in acid (with starter culture) and l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83e493dfa4bdd14d141dcf01bbb97996
http://hdl.handle.net/20.500.12327/1225

Case studies of packaging and processing solutions to improve meat quality and safety

Autor: Mari Ann Tørngren, Alexander Bardenshtein, Mianne Darré, Annemarie Gunvig

Publikováno v: Meat science. 144

A significant amount of the meat is wasted due to spoilage or safety risks. Active packaging systems have a great potential to reduce waste through chemical and microbial control of the product and/or the storage environment. Although commercial prod

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9577b55d8fcf1c8ad09de253e7086dd7
https://pubmed.ncbi.nlm.nih.gov/29980332

A mathematical model for predicting growth/no-growth of psychrotrophic C. botulinum in meat products with five variables

Autor: C. Borggaard, Annemarie Gunvig, F. Hansen

Publikováno v: Food Control. 29:309-317

The objective of this study was to develop a mathematical model for predicting growth/no-growth of psychrotrophic Clostridium botulinum in pasteurised meat products packed in modified atmosphere for combinations of storage temperature, pH, NaCl, adde

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c3d974f523742e82459ae7fc843840d7
https://doi.org/10.1016/j.foodcont.2012.06.046

Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue

Autor: René Lametsch, Mette Christensen, Mari Ann Tørngren, Anders Karlsson, Noemi Rozlosnik, Per Ertbjerg, Annemarie Gunvig

Publikováno v: Journal of the Science of Food and Agriculture. 89:1607-1614

BACKGROUND: Marination of beef muscles with brine solutions containing proteolytic enzymes from fruit extracts has been shown to tenderize meat. However, the effect of marination with actinidin on tenderness of pork muscles has not been investigated.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a23b06283e5b5ca0280154a8820ea5a9
https://doi.org/10.1002/jsfa.3633

Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied ny nuclear magnetic resonance relaxometry

Autor: Hanne Christine Bertram, Sandie M. Møller, Annemarie Gunvig

Publikováno v: Møller, S M, Gunvig, A & Bertram, H C 2010, ' Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied ny nuclear magnetic resonance relaxometry ', Meat Science, no. 86, pp. 462-467 . https://doi.org/10.1016/j.mestsci.2010.05.035

Water mobility and distribution in fermented sausages produced with differences in pH development as a result of the use of three different starter cultures (T-SPX, F-1, or F-SC-111) and two fermentation temperatures (24 degrees C, or 32 degrees C) w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::786a6d173d9fbb00e26736ec3c0edf22
https://pure.au.dk/portal/da/publications/effect-of-starter-culture-and-fermentation-temperature-on-water-mobility-and-distribution-in-fermented-sausages-and-correlation-to-microbial-safety-studied-ny-nuclear-magnetic-resonance-relaxometry(8ec182d0-1a1b-11df-a28b-000ea68e967b).html