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BIOGENIC AMINES IN FERMENTED MEAT PRODUCTS
Accumulation of biogenic amines in fermented meat products is caused by some factors such as qualitativequantitative composition of microflora, physicochemical differences, and hygienic conditions during production.ERCOŞKUN, Hüdayi +2 more
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Residues of sulphonamides in fermented meat products. Meat Focus International
1992E' stato valutato l'effetto della presenza di residui di sulfamidici nelle carni suine destinate alla produzione di salame. In particolare è stato valutato il tempo di permanenza del residuo ed il relativo effetto sulle Micrococcaceae e Lactobacillaceae e conseguentemente l'effetto sulla durata della stagionatura del prodotto.
Trevisani M., LOSCHI, Anna Rita
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Fermented Meat Products: Trends and Perspectives
2018Fermented meat products are produced worldwide using both traditional and industrial technologies. These products can be analysed and discussed from various standpoints: microbiological, technological, chemical, biochemical, toxicological, nutritional, ethnic and so forth, however, always in view of specific quality and safety issues. The complexity of
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Functional meat product using fermented chickpea protein
Meat technology magazine, 2023M. Garaviri +4 more
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Antibiotic susceptibility of enterococci isolated from traditional fermented meat products
Food Microbiology, 2009Joana Barbosa +2 more
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