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Akademický článek

Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium.

Autor: Xiang, Jun¹ (AUTHOR) xiangjun19990903@163.com, Wang, Xuejiao¹ (AUTHOR) guochaofanfan@outlook.com, Guo, Chaofan¹ (AUTHOR) zangliping1999@163.com, Zang, Liping¹ (AUTHOR) mocha588@outlook.com, He, Houde¹ (AUTHOR) yinxiaoyu1234@163.com, Yin, Xiaoyu¹ (AUTHOR), Wei, Jianping² (AUTHOR) jianpingwei0327@nwu.edu.cn, Cao, Jianxin¹ (AUTHOR) wangxuejiao173@hotmail.com

Publikováno v: Molecules. May2024, Vol. 29 Issue 10, p2194. 22p.

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Kniha

Sustainable Transition of Meat and Cured Meat Supply Chain : A Transdisciplinary Approach. [elektronicky zdroj]

Autor: Fellegara, Anna Maria

Externí odkaz: Kolekce e-knih KNAV (Registrovani uzivatele: plny text online 5 minut, dalsi pristup na vyzadani. Registered users: full text online 5 minutes, further access on request.)

Elektronická kniha

Cured Meat, Smoked Fish and Pickled Eggs : 65 Flavorful Recipes for Preserving Protein-Packed Foods. [electronic resource]

Autor: Solomon, Karen

Externí odkaz: Kolekce e-knih KNAV Registrovani uzivatele: plny text online 5 minut, dalsi pristup na vyzadani. Registered users: full text online 5 minutes, further access on request.

Akademický článek

Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef

Autor: Qiuhui ZHANG, Gaoge MENG, Han WANG, Shuping CAO, Wenming CUI, Chaozhi ZHU, Gaiming ZHAO, Fuqiang LI

Publikováno v: Shipin gongye ke-ji, Vol 45, Iss 8, Pp 151-157 (2024)

Objective: In order to study the effect of bacteria from special cured meat on the quality of fermented beef. Methods: Staphylococcus equi from Hunan cured meat and Leuconostoc mesenteric from Xinyang cured meat were used as fermentation strains to p

Externí odkaz: https://doaj.org/article/bab54cf14b504eb89b216cc6d5e11705

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Akademický článek

Monitoring of Some Food Poisoning Bacteria in Smoked and Cured Meat Products.

Autor: Zayed, Hany M.¹, Mousa, Mohamed M.¹, Youssef, Hany M.¹

Publikováno v: Alexandria Journal of Veterinary Sciences. Apr2024, Vol. 81 Issue 1, p115-122. 8p.

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Akademický článek

Mediated curing strategy: An overview of salt reduction for dry-cured meat products.

Autor: Xiao-Hui, Gong^1,2 (AUTHOR), Jing, Wan^1,2,3 (AUTHOR), Ye-Ling, Zhou^1,2 (AUTHOR), Ying, Zhou^1,2 (AUTHOR), Qiu-Jin, Zhu^1,2,3 (AUTHOR) ls.qjzhu@gzu.edu.cn, Ling-Gao, Liu^1,2 (AUTHOR), Dan, Chen^1,2 (AUTHOR), Yan-Pei, Huang^1,2 (AUTHOR), Sha, Gu^1,2 (AUTHOR), Ming-Ming, Li^1,2 (AUTHOR)

Publikováno v: Food Reviews International. 2023, Vol. 39 Issue 7, p4565-4580. 16p. 1 Diagram, 2 Charts, 1 Graph.

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