Results 21 to 30 of about 55,640 (299)
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]
, 2019 Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR +11 more
core +2 more sources
Contents of sodium-chloride in various groups of locally manufactured meat [PDF]
Biotechnology in Animal Husbandry, 2021 Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products.
Stamenić Tamara +6 more
doaj +1 more source
Phylogenomic analysis of lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates [PDF]
, 2018 Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been ...
Chaillou, Stéphane +5 more
core +3 more sources
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core +2 more sources
Antioxidants, 2020 This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA ...
Małgorzata Karwowska +3 more
doaj +1 more source
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages [PDF]
, 2005 The aim of this study was to determine the technological properties of 2 strains of Staphylococcus simulans (Ssm12, Ssm21) and 4 strains of S. carnosus (SC28, SC31, SC54 and SC55) for the selection of a potential starter cultures to employ in the ...
BLAIOTTA, GIUSEPPE +4 more
core +1 more source
Quality and safety management research of traditional fermented meat products
Shipin yu jixie, 2023 The quality safety risks and quality management issues of traditional fermented meat products were analyzed. This paper put forward suggestions on increasing research and development efforts, accelerating the knowledge benefit transformation process ...
ZHAO Ya-li +4 more
doaj +1 more source
Improving the Salting Technology for Fermented Maral Meat Products [PDF]
Техника и технология пищевых производств, 2018 The research features the effect of salting methods on the physical, chemical, and biochemical properties of maral (Siberian red deer) meat in the manufacture of fermented products.
Myshalova O. +3 more
doaj +1 more source
Frontiers in Microbiology, 2019 European fermented meat products are prepared according to a wide variety of different recipes and processing conditions, which can influence their fermentative microbiota.
Emiel Van Reckem +5 more
doaj +1 more source
Applied Sciences, 2022 Consumer demand for specific dietary and nutritional characteristics in their foods has risen in recent years. This trend in consumer preference has resulted in a strong emphasis in the meat industry and scientific research on activities aimed at ...
Małgorzata Karwowska +3 more
doaj +1 more source