9 research outputs found
Carcass and meat quality determination as a tool to promote local meat consumption in outermost regions of Europe
No full textComparison between two different methods to obtain the proportions of myoglobin redox forms on fresh meat from reflectance measurements
No full textMeat production traits of a new sheep breed called Bafra in Turkey 2. Meat quality characteristics of lambs
No full textChevon Meat Storage Stability Infused with Response Surface Methodology Optimized Origanum vulgare Leaf Extracts
No full textQuality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids
No full textCholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages
No full textInfluence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region
No full textIn this study, a combination of a Lactobacillus
sakei strain and a Staphylococcus equorumstrain was used as
autochthonous starter for an experimental production of
Basilicata fermented sausages. The influence of starter
addition on the safety and quality parameters and microbiological
and chemical-physical properties of the products
was investigated. Microbial counts of safety indicators were
lower in the samples with the addition of starter culture, and,
at the end of ripening, Enterobacteriaceae and Gram negative
bacteria were detected only in samples made without the
starter addition. The addition of starter led to a final product
with better microbiological and chemical-physical features,
and a positive effect on flavor and aroma compounds formation
by a good proteolytic and lipolytic activities. The use
of autochthonous starter cultures allows to obtain products
with the organoleptic characteristics expected and steady in
time and to standardize the production process, improving
the safety and quality, but preserving the essential character
of the product
