The morphological, physiological and epidemiological features of L. monocytogenes,
together with the severity of human listeriosis infections, make L. monocytogenes of …

The issue of lipid changes in muscle foods under the action of atmospheric oxygen has
captured the attention of researchers for over a century. Lipid oxidative processes initiate …

The effect of sodium chloride (NaCl) curing salt content on protein oxidation, lipid oxidation
and lipolysis of Chinese dry sausage was investigated. Two groups Chinese dry sausages …

The effects of sodium nitrite and ascorbate on lipid and protein oxidation were studied
during the ripening process of dry fermented sausages. Samples were taken at day 0, 2, 8 …

Fermentation and drying can be considered to be the oldest way to preserve raw materials.
Although the historical origin of fermented meat products remains unknown, fragmentary …

The effects of hot‐water extracts from myrtle, rosemary, nettle and lemon balm leaves on
lipid oxidation and the color properties of beef patties during frozen storage were studied …

The Handbook of Processed Meats and Poultry Analysis provides an overview of the
analytical tools available for the analysis of meat and poultry products. It examines the role …

Özet In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic
acid (AA) and alpha-tocopherol (TO) on the stability of raw mechanically deboned chicken …

A ESTRA (" T An identification of the technological capabilities to develop new functional
cooked sausages with% reduced content of nitrite, enriched with dried goji berry (Lycium …

The production of foods using microorganisms is one of humanity's most ancient activities.
Throughout history, man soon realized the beneficial effects of some fermentations and, in …