Zobrazeno 1 - 10
of 1 082
pro vyhledávání: '"Cured meat"'
Autor:
Michael S. Cropp, Joseph G. Sebranek, James S. Dickson, Angela M. Walla, Terry A. Houser, Kenneth J. Prusa, Daniel A. Unruh, Rodrigo Tarté
Publikováno v:
Journal of Food Protection, Vol 87, Iss 11, Pp 100361- (2024)
Listeria monocytogenes is a pathogen frequently associated with ready-to-eat (RTE) meat and poultry products. Nitrite is a key antimicrobial additive that can offer some degree of protection against L. monocytogenes when included in meat product form
Externí odkaz:
https://doaj.org/article/9be4ceda984345e98f4230d4a933bba2
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
Publikováno v:
Food Materials Research, Vol 4, Iss 1, Pp 1-9 (2024)
Color is an important factor in determining a consumer's desire to buy and an important indicator of meat quality. Processing and storage processes affect the color of meat products. Therefore, research on how to improve the color of meat products ca
Externí odkaz:
https://doaj.org/article/65d3965277c24533ad15d5c5e377551d
Autor:
Barbara Lemke, Darleen Röpper, Anahita Arki, Christian Visscher, Madeleine Plötz, Carsten Krischek
Publikováno v:
Insects, Vol 15, Iss 11, p 843 (2024)
Proteins from insect production represent an interesting (environmentally friendly) option or supplement to commercial livestock farming. At present, however, the larval stages of T. molitor (mealworm) and A. diaperinus (buffalo worm) have been autho
Externí odkaz:
https://doaj.org/article/7f3fcfcec93a4a2cb3f17ebf037e65b4
Autor:
Patrizio Lorusso, Annamaria Pandiscia, Alessio Manfredi, Giuseppina Marilia Tantillo, Valentina Terio
Publikováno v:
Italian Journal of Food Safety (2024)
Hepatitis E is a disease sustained by RNA viruses, which have four different genotypes, all of which are responsible for acute forms of hepatitis. Genotypes 1 and 2 infect only humans, causing epidemics mainly transmitted by contaminated water, while
Externí odkaz:
https://doaj.org/article/316faabcea0d4163aef6bdb4da0bcaeb
Autor:
Abraham Pajuelo, José Luis Ramiro, María Luisa Fernández‐Marcos, Soledad Sánchez, Trinidad Pérez‐Palacios, Teresa Antequera, Carlos F. Marcos
Publikováno v:
Food Frontiers, Vol 4, Iss 4, Pp 1810-1818 (2023)
Abstract Iberian ham is a high‐quality food that is traditionally produced from black pigs that are native to the Iberian Peninsula. The taste and texture of Iberian ham are largely determined by its lipid content and composition. In this work, low
Externí odkaz:
https://doaj.org/article/63e7eff299964d5584be97088ee7f1d7
Autor:
Su Min Bae, Jong Youn Jeong
Publikováno v:
Foods, Vol 13, Iss 18, p 2872 (2024)
In this study, we investigated the effects of different nitrite sources (sodium nitrite or white kimchi powder) and pink-generating ligands (cysteine, histidine, or nicotinamide) on the development and stability of cured meat color in pork sausage mo
Externí odkaz:
https://doaj.org/article/ff75ffea270c4f90bfa1e4455755b553
Autor:
Véronique Santé-Lhoutellier
Publikováno v:
Italian Journal of Animal Science, Vol 22, Iss 1, Pp 898-910 (2023)
The preservation of meat by methods such as salting, drying and/or smoking is ancestral and is linked to culinary heritage, through the geographical anchorage. These features and the associated know-how are the basis for the construction and recognit
Externí odkaz:
https://doaj.org/article/b3dfbea5191341eb83fd040485688990
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100731- (2024)
Nitrates and nitrites, which are synthetic additives, are traditionally used as curing agents in meat-based products. These synthetic additives are employed in the preparation of fermented meat foods to improve quality characteristics and microbiolog
Externí odkaz:
https://doaj.org/article/04215471573f4184b98377ca3e90e10a
Autor:
Jun Xiang, Xuejiao Wang, Chaofan Guo, Liping Zang, Houde He, Xiaoyu Yin, Jianping Wei, Jianxin Cao
Publikováno v:
Molecules, Vol 29, Iss 10, p 2194 (2024)
The present study aimed to develop low-sodium curing agents for dry-cured meat products. Four low-sodium formulations (SPMA, SPM, SP, and SM) were used for dry-curing meat. The physicochemical properties and flavor of the dry-cured meat were investig
Externí odkaz:
https://doaj.org/article/fb1f8e78ade941608a603733b752f160