Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …

The effect of fat content on chemical traits related to dry-curing process (pH, moisture and
water activity), color and textural properties and changes of free fatty acids and amino acids …

The effect of natural (grape seed and chestnut extract) and synthetic antioxidants (
buthylatedhydroxytoluene, BHT) on the physico-chemical, lipid oxidation, microbial and …

The physicochemical and microbiological characteristics of spontaneously fermented
sausages made by two medium-sized enterprises (MSE) located in southern Greece have …

A portable electronic nose was used for extracting flavour fingerprint map of Chinese-style
sausage during processing and storage, in parallel with detection of acid value (AV) and …

The objective of this study was to investigate the effect of Flavourzyme, at levels of 0 (control)
4, 8, 12, 16 and 20 LAPU/kg raw meat, on the proteolysis, antioxidant capacity and sensory …

In order to contribute to typifying delicatessen made with game meat, the proteolysis,
physicochemical characteristic and free fatty acid composition were determined in 10 …

Counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora,
Enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico …

Two peptide fractions (P1 and P2) were isolated from Cantonese sausages at different
drying periods by ultrafiltration. P1 possessed a stronger 1, 1-diphenyl-2-picrylhydrazyl …

Chorizo de cebolla is a dry-fermented sausage abundantly produced and consumed in
Galicia (NW Spain). The gross chemical composition and the main physicochemical …