Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut
- 30 April 2011
- journal article
- research article
- Published by Elsevier BV in Meat Science
- Vol. 87 (4), 381-386
- https://doi.org/10.1016/j.meatsci.2010.11.015
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- New strategies for reducing the pork back-fat content in typical Italian salamiMeat Science, 2009
- Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acidsMeat Science, 2008
- Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiberMeat Science, 2008
- Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausageMeat Science, 2008
- Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activitiesMeat Science, 2008
- Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter culturesMeat Science, 2007
- Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An updateMeat Science, 2007
- Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausageMeat Science, 2004
- Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditionsMeat Science, 2004